Country Cabbage Soup Recipe

Country Cabbage Soup Recipe photo by Taste of Home

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My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio

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Country Cabbage Soup Recipe

Prep: 5 min. Cook: 45 min.

Yield: 12-14 Servings

5 45 50

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 cans (28 ounces each) stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
Salt and pepper to taste

Directions

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper. Yield: 12-14 servings (3-1/4 quarts).

Be creative when making Country Cabbage Soup. For instance, stir in some shredded carrots or frozen mixed vegetables. For a more filling soup, add 2 cups of cooked rice or pasta.

Nutritional Facts 1 serving (1 each) equals 144 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 172 mg sodium, 10 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Country Cabbage Soup in Taste of Home Ground Beef Cookbook , p139

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia