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Cabbage Patch Soup Recipe

My family is always glad to see this slightly sweet and mildly zippy soup as part of the menu. The cabbage is shredded, so the kids never notice it!—Fran Strother, Wasilla, Alaska
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:4-6 servings


  • 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


  • 1. 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.

Nutritional Facts

1 serving (1 cup) equals 180 calories, 5 g fat (2 g saturated fat), 25 mg cholesterol, 476 mg sodium, 22 g carbohydrate, 5 g fiber, 14 g protein.

Reviews for Cabbage Patch Soup

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Reviewed Dec. 27, 2013

"This was a good recipe, however, I omitted the celery and used French's Chili-O seasoning packet instead of just chili powder. I thought it tasted wonderful, but the rest of the family didn't care for it. I loved all the cabbage in it!"

Reviewed May. 26, 2013

"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."

Reviewed Feb. 5, 2013

"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."

Reviewed Sep. 11, 2011

"A very easy to make and excellent soup and good nutrition value...I usually double the recipe."

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