Cabbage Patch Soup Recipe
- 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.
1 cup: 180 calories, 5g fat (2g saturated fat), 25mg cholesterol, 476mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 14g protein.
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."