Name: Cabbage and Beef Soup
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 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

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. &mdash;Ethel Ledbetter, Canton, North Carolina

Cabbage and Beef Soup

beef

garlic salt

garlic powder

pepper

celery ribs, chopped

(16 ounces) kidney beans, rinsed and drained

head cabbage, chopped

(28 ounces) diced tomatoes, undrained

water

beef bouillon granules

parsley

11g protein. <B><b>Diabetic Exchanges</b>: </B> 1 starch

I LOVE this recipe!!  But I must admit that even this first time, I definitely tinkered with it.  I used a pound of bulk Italian sausage instead of beef, used a whole head of cabbage, a large onion, several dashes of FENNEL SEED, maybe three or four good dashes of Worcestershire Sauce, a heaping teaspoon of brown sugar, extra garlic powder, and four cups of chicken broth (low sodium) instead of beef broth or water.  Everything else was the same.  I ate three huge bowls all by myself just now.  Definitely could eat this for breakfast, lunch and dinner all week.

I followed the recipe to a T and didn&#039;t change a thing. The only thing different is that I doubled the recipe and I am so grateful I did. I plan on freezing some of the leftovers. I was in heaven as I was savoring the flavors of this fantastic soup. Great recipe!!

This is the real thing. Anyone altering the recipe is a fool. Low ratings is do to let me add this, add this, try this. Just follow the rules. Nothing wrong with this it&#039;s great. I&#039;m in louisiana and make more food than you know. This is the real deal. Thanks for the rehash of old school cabbage soup. No changes added.

Great soup recipe! Not a fan of ground beef so I substituted leftover roast beef... yum!

Delicious!  I did add 1 T. Chili powder and used 1 can diced tomatoes (14. 5 oz. ) and 1 can of tomatoes with green chiles (14.5 oz.).  My family loved it!

I have now made this soup at least a dozen times.  It&#039;s wonderful.  I think it has become my all time favorite.  A batch lasts us two days for the two of us.  And then I freeze two additional meals.  It keeps well and heats up nice.  I can&#039;t thank you enough for this recipe.  The odd thing is I&#039;m not a cooked cabbage person, raw in coleslaw, yes, but never cooked.  My husband loves cabbage rolls and tried this soup out for him.  And now, I can&#039;t get enough.   Thank you, Thank you!

This is a really good soup base. The only thing we decided to change was to add a small onion to it. It’s a keeper.

I&#039;ve made 32 pints of this soup, canning it using Steam Pressure Cooker Canning protocol.  I hot packed my jars so that the cabbage was cooked down enough.  The ONLY changes to ingredients I made was to use bulk Italian sausage instead of hamburger and to use chicken broth (low sodium) instead of water.  I take this soup for lunch often to my volunteering gigs and have learned to take copies of this TOH recipe for those who inveritably ask for it.  This soup also goes to Burning Man every year.

Made several adjustments to suit me and my family, using ground chuck with very little grease so I did not drain, did not drain kidney beans, whole medium sized cabbage head, medium onion chopped, two carrots sliced, extra teaspoon of beef bouillon granules, tablespoon of Worcester sauce, what I thought would be two days eating was all eat so I say they enjoyed it pretty good, thinking next time two pounds of ground chuck though

This recipe was so bland, I had to keep ramping up the spices. Thank goodness for interesting blends from Penzey&#039;s.  I even added a few ingredients -- diced carrots and chunked potatoes.  So, the recipe base was as written, other than more spices, carrots, and potatoes.  Even so, this recipe was so &quot;blah&quot; and instantly transported me back to the 1970s and 1980s when you ate cabbage vegetable soup all day to lose weight.  Unlimited Cabbage Soup Diet -- that&#039;s what this tastes like -- but with beef added.  Even after my spice and veggie additions, this was one of the most boring soups I&#039;ve ever made, and I&#039;ve loved making homemade soup.  Just didn&#039;t score with me, and none of the family ate the leftovers.  Now, the spice blends are totally up to me of course -- can&#039;t fault the recipe for that -- but it just was putting a fancy hat on a dull mannequin, basically.

Cabbage and Beef Soup

Prep Time: 10 minutes

Cook Time: 1 hours, 10 minutes

Total: 1 hours, 20 minutes

Servings: 7.5

Cost: $3.13 /serving

Author : Taste of Home

Ingredients

Instructions

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