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Cabbage Patch Soup Recipe

My family is always glad to see this slightly sweet and mildly zippy soup as part of the menu. The cabbage is shredded, so the kids never notice it!—Fran Strother, Wasilla, Alaska

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Cabbage Patch Soup Recipe

Prep: 10 min. Bake: 30 min.

Yield: 4-6 Servings

10 30 40

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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1-1/2 cups chopped onion
1/2 cup sliced celery
2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 cup shredded cabbage
1 teaspoon chili powder
1/2 teaspoon salt
Hot mashed potatoes, optional

Directions

In a large saucepan over medium heat, brown beef until no longer pink; drain. Add onion and celery; cook until tender. Stir in the water, beans, tomatoes, cabbage, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until cabbage is tender. Top each bowl with mashed potatoes if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 180 calories, 5 g fat (2 g saturated fat), 25 mg cholesterol, 476 mg sodium, 22 g carbohydrate, 5 g fiber, 14 g protein.

Originally published as Cabbage Patch Soup in Taste of Home August/September 1997, p14

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Cabbage Patch Soup

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Reviewed on Feb. 05, 2013 by debbieroppolo

I liked the consistency, however, you might consider using replacing a cup of water with low-sodium beef broth to deepen the flavor, adding a clove of minced garlic during the browning process.

Reviewed on Sep. 11, 2011 by montanagirl104

A very easy to make and excellent soup and good nutrition value...I usually double the recipe.