40-Minute Low-Carb Collard Greens Cabbage Soup (Hearty & Flavorful)
This 40-Minute Low-Carb Collard Greens Cabbage Soup is smoky, hearty, and deeply flavorful thanks to a bacon base and nutrient-rich vegetables. Tender collard greens and cabbage simmered in savory broth make this a satisfying keto-friendly soup perfect for cold nights.
Equipment
- Large pot or Dutch oven
- Slotted Spoon
- Chef’s Knife
- Cutting board
Ingredients
- 0.66 lb smoked bacon, chopped
- 0.5 large yellow onion, chopped
- 0.5 red bell pepper, diced
- 1 lb collard greens, rinsed, stems removed, and chopped
- 0.5 head green or Savoy cabbage, chopped
- 1 tsp minced garlic
- 5 cups low-sodium chicken broth
- 0.5 tsp ground cumin
- 0.5 tsp paprika (smoked preferred)
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Cook the chopped bacon in a large pot over medium-high heat until browned and crispy. Transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot.
- Add the chopped onion and red bell pepper to the bacon drippings. Sauté for 5–7 minutes until softened.
- Add the chopped cabbage and collard greens. Cook for 5 minutes, stirring frequently, until the greens begin to wilt. Stir in the minced garlic, cumin, and smoked paprika.
- Pour in the chicken broth and season with salt and pepper. Stir well to combine.
- Reduce heat to medium, cover, and simmer for 25 minutes or until collard greens and cabbage are tender. Serve topped with the crispy bacon and a splash of lemon juice or hot sauce if desired.
Notes
Remove the tough stems from the collard greens and chop the vegetables small for more even cooking. Leaving a tablespoon of bacon drippings in the pot is key for rich flavor.