Ingredients
• The Protein:
• 500g (1 lb) Lean ground beef (95% lean) or ground turkey.
• The Bulk:
• 1 Large Green cabbage, roughly chopped.
• 2 Carrots, diced.
• 1 Large onion, chopped.
• 3 cloves Garlic, minced.
• The Liquid & Flavor:
• 6 cups Beef or vegetable broth (low sodium).
• 1 can (400g) Diced tomatoes.
• 2 tbsp Tomato paste.
• 1 tsp Dried thyme and 1 tsp Smoked paprika.
• Salt and pepper to taste.
Preparation Steps
1. Brown the Meat: In a large Dutch oven or soup pot, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat to keep the points low.
2. Sauté Aromatics: Add the onion, carrots, and garlic to the pot with the meat. Cook for about 5 minutes until softened.
3. Build the Soup: Stir in the tomato paste, diced tomatoes, broth, and spices.
4. Add Cabbage: Fold in the chopped cabbage. It will look like a lot, but it will wilt down significantly as it cooks.
5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until the cabbage is tender.
6. Season: Taste and add salt, pepper, or a splash of apple cider vinegar for extra tang.
Why It Supports a 23.2 lb Loss
• Muscle Preservation: The lean beef provides the essential amino acids needed to maintain muscle mass while you are in a calorie deficit.
• Extreme Volume: Cabbage is incredibly low in calorie density. You can eat a massive portion for very few calories, which prevents the “restrictive” feeling that often leads to diet failure.
• Cravings Control: The savory, “umami” flavor of the beef and tomato base satisfies the palate more effectively than a plain vegetable soup, reducing the urge to snack on salty or processed foods later.