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Low Carb Crock Pot “Fat Burning Soup”



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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)


1. 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.

2. 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.

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Find Low Carb Crock Pot “Fat Burning Soup” on Amazon