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Cabbage and Beef Soup Recipe

Cabbage and Beef Soup Recipe

When I was a little girl, I helped 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. —Ethel Ledbetter, Canton, North Carolina
TOTAL TIME: Prep: 10 min. Cook: 70 min. YIELD:12 servings


  • 1 pound lean ground beef (90% lean)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 celery ribs, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/2 medium head cabbage, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3-1/2 cups water
  • 4 teaspoons beef bouillon granules
  • Minced fresh parsley


  • 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley.
  • 2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley. Yield: 3 quarts.

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.