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When I was a little girl, I help my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from her garden and simmered them in her big soup pot. Nowadays, I grow most of those vegetables in my own garden. Not only is gardening enjoyable, it is an inexpensive way to make a delicious soup.
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 cup) equals 116 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 582 mg sodium, 11 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Cabbage and Beef Soup in Reminisce May/June 1992, p37
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Reviewed on Feb. 27, 2013 by horsehct
I love this soup recipe. I like my cabbage really soft, so I saute it with the gr. beef. It also adds additional flavor to cabbage.
Reviewed on Jan. 29, 2013 by skymom747
Fantastic!! I took all of the suggestions in the previous reviews, (added a chopped onion to the beef, added a few splashes of Worcestershire sauce, used reduced sodium beef broth instead of water, added shredded carrots, and fresh thyme) it made the perfect soup.
Reviewed on Mar. 24, 2012 by Bodacious-Baker
OK.. I've made this recipe for years from one of my Taste of Home magazine's. Mine actually calls for some beef broth and diced carrot but basically the rest is the same; love this and as always with tomato based dishes, tastes best the second day!
Reviewed on Mar. 11, 2012 by blackoctober13
Tastes light but flavorful. I added thyme and red chili flakes, as someone suggested. Yumm..
Reviewed on Jan. 28, 2012 by bjsilve0
I sauté one onion with 1 lb. hamburger before freezing it. Makes cooking when I get home go a lot faster. That is what I used for this recipe. Between dinner and lunch, this did not make it to the freezer. Still have ½ head of cabbage. Will make another batch and put it in the freezer.
Reviewed on Oct. 15, 2011 by dktruex
Followed the review suggestions for carrots, a little pork sausage blended in, ans worchester and added a little chili powder for some heat. This one goes in the keeper list.
Reviewed on Apr. 26, 2011 by cookingpat
Found this recipe in your magazine years ago and have enjoyed ever since. Through the years I have made the following changes: Added a chopped onion to the ground beef as it cooked. Used 2 (14 ounce) cans of low sodium Beef Broth in replace of the can of water and the bouillon, and added two sliced carrots and 1 teaspoon thyme. Delicious without the changes, but better with and like most soups, even better the second day.
Reviewed on Jul. 23, 2010 by kellori114
Love this soup! I make a huge batch and freeze it for workday lunches. It's low in calories but not short on flavor. I also add onion and worcestershire to the beef, plus some shredded carrots and whatever other vegetable I have on hand. A keeper.
Reviewed on Mar. 31, 2010 by JulieMom
I have been making this hearty soup for years and it is a family favorite. When my daughter got married last year, this was one of the recipes I wrote out for her recipe box. She took it with her when she and her husband moved to England, and she makes this soup for them there. It's a simple, nutritious, delicious recipe that is often requested in our home.
Reviewed on Oct. 15, 2009 by SheilaW
I've made this recipe many times and everyone who tries it loves it! I saute a small chopped onion with the beef and add a bit of worcestershire sauce with the other ingredients. This soup is so tasty and healthy yet so easy to prepare.
Reviewed on Nov. 20, 2008 by Mamie Jane
This is my favorite soup ever! I got the recipe from Taste of Home several years ago. I've made it many times, and most people love it (as long as they'll eat cabbage and kidney beans). A friend who I gave the recipe to uses hot Italian sausage instead of ground beef for a little different flavor.
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