Wintertime Beef Soup Recipe
Wintertime Beef Soup Recipe photo by Taste of Home

Wintertime Beef Soup Recipe

Publisher Photo
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.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 55 min.
MAKES: 8 servings

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

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

Directions

  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).
Originally published as Wintertime Beef Soup in Light & Tasty December/January 2006, p23

Nutritional Facts

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

Reviews for Wintertime Beef Soup

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!"

MY REVIEW
Reviewed Feb. 7, 2013

"it was very good added two potatoes"

MY REVIEW
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!"

MY REVIEW
Reviewed Jan. 24, 2012

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

MY REVIEW
Reviewed Feb. 27, 2011

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

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