Heat the Olive Oil: Begin by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Brown the Ground Meat: Once the oil is hot, add 1 lb of ground beef (or turkey) to the pot. Cook until browned and fully cooked through, about 5-7 minutes.

Sauté the Aromatics: After the meat is browned, add 1 medium diced onion and sauté for about 3-4 minutes until the onion is translucent. Follow with 2 cloves of minced garlic, cooking for an additional minute until fragrant.

Add the Vegetables: Stir in the 2 medium diced carrots (if using), along with the chopped 4 cups of cabbage. Sauté for another 3-4 minutes.

Incorporate Tomatoes and Broth: Add 1 can of diced tomatoes (including the juice) to the pot, followed by 4 cups of beef broth.

Season the Soup: Stir in 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste.

Bring to a Simmer: Increase the heat to medium-high and bring the soup to a simmer. Once it starts bubbling, reduce the heat to low and cover the pot. Let it simmer for about 20-30 minutes.

Add Optional Vegetables: If you’re including optional vegetables, add 1 cup of diced bell peppers, 1 cup of diced zucchini, and 1 cup of chopped green beans to the pot during the last 10 minutes of cooking.

Adjust Consistency: After the soup has simmered, check the consistency. If it’s too thick, you can add a bit more broth or water.

Taste and Adjust Seasoning: Taste the soup and adjust the seasoning if necessary.

Serve Hot: Once everything is cooked to perfection, ladle the soup into bowls.

Garnish: Garnish each serving with chopped fresh parsley.

Enjoy: Serve the Keto Meaty Cabbage Soup hot.