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Hearty Cabbage Soup

 Hearty Cabbage Soup
"I didn't have time to make my favorite cabbage rolls one day, so I just threw together this soup and I loved it!" Renee Leary, Citrus Springs, FL
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3-1/2 cups shredded cabbage
  • 1 medium zucchini, halved and thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 carton (18.3 ounces) ready-to-serve sweet red pepper soup
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large saucepan, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Add the cabbage, zucchini and mushrooms;
  • cook and stir 8 minutes longer.
  • Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a
  • boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each
  • serving with 2 teaspoons cheese.
  • Serve immediately or cool and freeze in a freezer container. May be
  • frozen for up to 3 months.
  • To use frozen soup: Thaw in the refrigerator overnight. Transfer to a
  • saucepan. Cover and cook over medium heat until heated through.
  • Sprinkle each serving with 2 teaspoons cheese.
  • Yield: 6 servings.

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Hearty Cabbage Soup (continued)

Nutritional Facts: 1 cup equals 230 calories, 11 g fat (4 g saturated fat), 51 mg cholesterol, 617 mg sodium, 16 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 3 vegetable, 2 medium-fat meat.