Low Carb Chinese Cabbage Beef Soup

Preheat a large soup pot to medium-high heat with a drizzle of olive oil. Add beef and cook for about 7 minutes until browned and crumbly. Break the beef up with a spoon as you go.

When beef is cooked, add white parts of the scallions, cabbage, pepper, and garlic to the pot. Stir for about 5 minutes to soften the veggies, then add stock, water, fish sauce, soy sauce, and sugar.

Stir soup and let it come to a bubble. Reduce heat to medium-low and simmer for 10 minutes or so to cook the veggies through. Taste and add more soy sauce if needed. Right before serving, stir in the scallion greens.

Serve with lime wedges for spritzing. Enjoy!