Low Carb Crock Pot "Fat Burning Soup"

Remember the Cabbage Soup diet from the 80’s?  I never really cared much for the diet plan, but I did like the soup from it.  I have updated the “Fat Burning Soup” recipe by making it in the crock pot and and adding some garlic cloves and parmesan cheese for additional depth of flavor. 

I reduced the carbs in it by replacing the onion soup mix pack (which contains 32 grams of carbs) with my own beef bullion and seasonings (which contain about 3 grams of carbs).

I made this in my 6 quart crock pot.  This makes a large batch of about 20 cups of soup.  You can freeze any leftovers.

The Carb Count on this works out to be about 2.9 grams of net carbs per cup.

Ingredients:
6 medium green onion [4.2 g net carbs]
2 green peppers [7 g. net carbs]
(1) 14.5 ounce can of petite diced tomatoes [adds approx 10 net carbs]
(1) cup of crushed tomatoes [adds approx. 16 net carbs]
1 bunch of medium celery [10 stalks add approx 5.9 grams of net carbs]
4 crushed cloves of garlic [adds approx 3.93 g net carbs]
1 small head of cabbage (I prefer to use savoy)  [4 cups adds approx. 8.28 g. net carbs]
Salt, Pepper to taste
(3) Knorr Beef Bouillon cubes [adds approx 3g. net carbs]
2 tsp dried parsley
1 tablespoon dried onion flakes
1 tsp onion powder
1/2 tsp garlic powder
1/3rd cup of grated parmesan cheese (optional, but recommended for flavor)

Crock Pot Directions:
Cut all of the veggies into small pieces. Place them in the crock pot with all the other ingredients (except the parmesan cheese) and fill with water until the veggies are just covered.  Cook at least 5 hours on low (this recipe can cook longer – it just depends on how tender you want your veggies). After cooking, stir in your parmesan so it melts in with the soup.

Feel free to add red pepper flakes, hot sauce or other seasonings as you like them.  I added a dash of nutmeg as I like how it compliments the parmesan cheese.

*You could also make this on the stove top and just cook until the veggies are tender.

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Comments

  1. Yum. I love a good freezable soup. Sure tastes good on a winter evening when I’m not in the mood to cook. Thanks for posting.

  2. Anonymous says:

    Sounds delicious. Can you please tell me how you prepare/cut your head of cabbage? Thanks.

  3. Can regular onion be used instead of green onion?

  4. Yes….I used green onion because it has a lower carb count.

  5. Anonymous says:

    I was looking for a fat burning soup and found your site. I’m presently located in Mich. I have it cooking stove top because I don’t have a slow cooker. Does this soup thicken as it cooks?

  6. I wish I could print this recipe instead of having to write it out by hand. So inconvenient!

  7. Well, what else can be more useful than finding a natural fat burner? I am obliged to get this information, and I will certainly try using it.

  8. How often do you eat a “fat burning soup”…once a day? Eat instead of a meal? I’m excited to try!

  9. How many calories in the soup?

  10. Thanks so much for this recipe! I think it’s a healthy way to eat whether your goal is to lose weight or not. My girls and I just don’t do well with carbs healthwise.
    I have some ideas but please know I am really outside the box as far as I have an organic garden (it’s not the prettiest) and I make my own stock. (I just make the time.)
    I used my veggie stock made from butts and ends of produce I throw into a bag in the freezer, boil down and strain. I substituted kale, spinach and leeks for some of the cabbage and green onions and threw in mushrooms and garlic. I added turmeric, fresh oregano, basil and parsley. I took some of the soup and cooked it with boneless chicken breast for an alternative meal adding low fat protein. I use Bragg’s amino acids and don’t use bouillion. I don’t use the powdered spices either as the agents to prevent caking can be difficult for gluten intolerant/GI issues. learning all this the hard way through family members with various problems. Thought I’d share. Thanks.

  11. if you added hamburger….that wouldnt add to the carb count…..right?

  12. Couldn’t you add beef chunks to this soup?

  13. Michelle says:

    I thought that cabbage did not freeze well, every recipe I have looked at that has cabbage says not to freeze. Is it just that fresh cabbage shouldn’t be frozen but cooked can be?

  14. What would this recipe look like if I cut it in half? I don’t need such a large pot of this soup. It would only be me eating it.

  15. lori bell says:

    thank you for recipe i have everything in fridge except green onions, can’t wait to try

  16. Hi. I am really confused about this recipe. I input all the ingredients on myfitnesspal app and the carb count was much higher than what is listed. This is a cup serving size, correct? I keep having a head of cabbage listed as having almost 40 carbs! Please explain. Thank you!

  17. Can you give the serving size and net carbs per serving?

Trackbacks

  1. […] Low Carb Crock Pot “Fat Burning Soup” Remember the Cabbage Soup diet from the 80′s? I never really cared much for the diet plan, but I did like the soup from it. I have updated the “Fat Burning Soup” recipe by making it in the crock pot and and adding some garlic cloves and parmesan cheese for additional depth of flavor. Christine […]

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