- 1/2 pound ground beef
- 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
- 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.
Reviews for Cabbage Patch Soup
"We make this as written. It is a family favorite. Do serve it with the mashed potatoes they make it the perfect comfort food."
"Really liked this! It's definitely tangy tasting and a bit sour. Good though. The cabbage takes the place of noddles for less calories and is healthier for you. It does have a lot of cabbage in it though."
"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."
"A very easy to make and excellent soup and good nutrition value...I usually double the recipe."