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Wintertime Beef Soup Recipe

Wintertime Beef Soup Recipe

Kidney beans, ground beef, green pepper and chopped cabbage make this thick soup hearty and satisfying. Many people request the recipe after trying it. -Carol Tupper of Joplin, Missouri
TOTAL TIME: Prep: 10 min. Cook: 55 min. YIELD:8 servings


  • 1 pound lean ground beef (90% lean)
  • 4 celery ribs, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1 garlic clove, minced
  • 2 cups water
  • 2 cups reduced-sodium tomato juice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 teaspoons reduced-sodium beef bouillon granules
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 2 cups chopped cabbage
  • 2 cans (16 ounces each) kidney beans, rinsed and drained


  • 1. In a Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • 2. Stir in kidney beans and cabbage; return to a boil. Reduce heat; cover and cook 12-15 minutes longer or until cabbage is tender. Yield: 8 servings (3-1/4 quarts).

Nutritional Facts

1-2/3 cup: 238 calories, 4g fat (2g saturated fat), 28mg cholesterol, 703mg sodium, 30g carbohydrate (8g sugars, 8g fiber), 20g protein Diabetic Exchanges:1 starch, 2 lean meat, 2 vegetable

Reviews for Wintertime Beef Soup

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Reviewed Jan. 15, 2016

"Satisfying - even better as leftovers! I didn't change anything in the recipe and it was yummy!"

Reviewed Feb. 10, 2013

"Excellent soup. I didn't want to use 1 1/2 cans of the tomato juice and only half of my 15 oz tomato sauce so I just used one 11 oz can of tomato and a 15 oz can of tomato sauce instead. It turned out perfectly. I also added a little bit of fresh basil. Will be making this again!"

Reviewed Feb. 7, 2013

"it was very good added two potatoes"

Reviewed Nov. 8, 2012

"This was a excellent dinner soup! It's so hearty, almost like a stew, especially the leftovers that thicken up a bit. It made enough to feed 3 adults and 2 kids for 2 meals. I used the bagged shredded 3-color slaw for the chopped cabbage for convenience, and I added that and the beans at the same time as the other stuff instead of at the end because I like my beans and veggies cooked soft instead of crisp-tender. My whole family loved this, even my 4 year old, who gobbled it up! I served it with shredded cheddar on top and homemade dinner rolls. Also, I used regular tomato juice (not reduced sodium) and then omitted the added salt instead. Very yummy!"

Reviewed Jan. 24, 2012

"I substitute ground turkey. Makes a lot and I can share with friends."

Reviewed Feb. 27, 2011

"Very good. I forgot the beans though and added carrots."

Reviewed Feb. 3, 2011

"Perfect for a cold winter night."

Reviewed Nov. 12, 2010

"In order to lower the amt of sodium, I'd omit the beef bouillon and replace it with 2 to 4 cups of beef broth. I'll have to prepare this and will report how it comes out. YZazueta, Riverside, CA"

Reviewed Jan. 23, 2010

"This was ok. I'll try to add some beans or corn or something next time. It was lacking something."

Reviewed Dec. 23, 2009

"This is an excellent soup. The only thing I'd change is I don't much like beans in my soups, so I'd probably leave them out."

Reviewed Sep. 26, 2009

"this soup is great as is but i changed it up a bit and used 1 can beans and 2 cups cooked rice"

Reviewed Jan. 28, 2009

"This is great, I will make this again. I added corn and a potato. Real good."

Reviewed Jan. 14, 2009

"1-2 lbs beef

garlic salt
2 bottles of spicy V8
2 cans rotel
6-8 beef bouillion
chopped potatoes"

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