Cabbage and Beef Soup Recipe
- 1 pound lean ground beef (90% lean)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 celery ribs, chopped
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1/2 medium head cabbage, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 3-1/2 cups water
- 4 teaspoons beef bouillon granules
- Minced fresh parsley
- 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley.
- 2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley. Yield: 12 servings (3 quarts).
If Cooking for Two: Soup can be frozen in serving-size portions to enjoy months later.
1 cup: 116 calories, 3g fat (1g saturated fat), 19mg cholesterol, 582mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 11g protein.
Reviews for Cabbage and Beef Soup
"good soup. added a can of tomato sauce. browned hamburger with mushrooms and onions. will make again."
"Perfect soup recipe: easy, hearty, tasty and very healthy!! I used a bag of shredded cabbage to simplify the prep. In the time it takes to brown the hamburger you can get the rest of the ingredients ready to add to the soup. Next time I make this I think I will add a chopped onion to the hamburger as it is being browned and possibly a little salt or Worcestershire sauce."
"Inexpensive, easy, and everyone loved it. That makes it a winner for me! I followed the recipe as written. Next time I might experiment with other ground meats and additional veggies, but it really is great as is."
"This was awesome! I used ground pork and added carrots and onion."
"I have made this recipe several times, but I use ground turkey 90% lean. Awesome meal."
"Made this for the first time Wednesday. Hubby said is his new favorite!!"
"First ToH recipe that has proved disappointing. Very bland."
"I have made this soup for years. Got corn? Throw it in. Got zucchini? Throw it in. Whatever you have, throw it in."
"The flavor is outstanding and the simplicity of the recipe makes it a hands down favorite! Will be a staple of the winter recipes."
"Got this recipe in one of the Reiman Pub magazines years ago and have been making it ever since. This is one of my family's favorite autumn and winter meals. I love using my home-canned tomatoes and red beans in it."
"Excellent, have made this for years"
"Tastes light but flavorful. I added thyme and red chili flakes, as someone suggested. Yumm.."
"I sauté one onion with 1 lb. hamburger before freezing it. Makes cooking when I get home go a lot faster. That is what I used for this recipe. Between dinner and lunch, this did not make it to the freezer. Still have ½ head of cabbage. Will make another batch and put it in the freezer."
"Found this recipe in your magazine years ago and have enjoyed ever since. Through the years I have made the following changes: Added a chopped onion to the ground beef as it cooked. Used 2 (14 ounce) cans of low sodium beef Broth in replace of the can of water and the bouillon, and added two sliced carrots and 1 teaspoon thyme. Delicious without the changes, but better with and like most soups, even better the second day."
"I have been making this hearty soup for years and it is a family favorite. When my daughter got married last year, this was one of the recipes I wrote out for her recipe box. She took it with her when she and her husband moved to England, and she makes this soup for them there. It's a simple, nutritious, delicious recipe that is often requested in our home."
"This is my favorite soup ever! I got the recipe from Taste of Home several years ago. I've made it many times, and most people love it (as long as they'll eat cabbage and kidney beans). A friend who I gave the recipe to uses hot Italian sausage instead of ground beef for a little different flavor. Today when I made it, I discovered I didn't have beef bouillon in the cupboard, so I used a packet of beefy onion soup mix instead--still good!"