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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 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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