Slow Cooker Cabbage Roll Soup

Slow Cooker Cabbage Roll Soup

Ingredients:

• 2 pounds ground beef (85% lean)
• 1 small head cabbage, chopped
• 10-ounce bag frozen cauliflower rice
• ½ yellow onion, diced
• 28 ounces diced tomatoes (lowest carb available)
• 6 cups chicken broth
• 1 medium carrot, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 tablespoon dried parsley
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Instructions:

1. Cook the Beef:
   Heat a large skillet over medium heat. Add the ground beef and half the salt. Cook until browned, then transfer to your slow cooker.
2. Layer Flavors:
   Add the diced onion, minced garlic, smoked paprika, dried thyme, dried parsley, black pepper, and remaining salt.
3. Add Vegetables and Liquid:
   Mix in the diced tomatoes, tomato paste, chopped carrots, cabbage, bay leaf, and chicken broth.
4. Slow Cook:
   Cook on high for 3 ½ hours or on low for 6 ½ hours. Stir in the frozen cauliflower rice during the last 30 minutes of cooking.
5. Finish and Serve:
   Remove the bay leaf and adjust seasoning if needed. Garnish with fresh parsley (optional) and serve warm.