Cabbage and Beef Soup

Cabbage and Beef Soup

  • Prep Time: 20 mins
  • Total Time: 1 hrs 30 mins
  • Serves: 4-6,Yield: 3.0quarts

    • About This Recipe

    “Hearty, thick soup that tastes very much like stuffed cabbage rolls. This is sooo easy, and my family loves it. Sure to please even the heartiest of appetites!”

    Ingredients

  • 1lblean ground beef
  • 1/2 teaspoongarlic salt
  • 1/4 teaspoongarlic powder
  • 1/4 teaspoonblack pepper
  • 3clovesgarlic, finely chopped
  • 1/4 cupchopped onion
  • 2stalkscelery, chopped
  • 1 (16ounce) cans kidney beans, undrained
  • 1/2 headcabbage, chopped
  • 1 (28ounce) cans diced tomatoes, liquid reserved
  • 1canwater
  • 4beef bouillon cubes
  • chopped fresh parsley( , to garnish)

    • Directions

  • In large pot or dutch oven, brown beef and onion.
  • Add all ingredients except parsley.
  • Bring to boil.
  • Reduce heat and simmer, covered, for 1 hour.
  • You may add extra water if you like a thinner soup.
  • Garnish with parsley to serve.

    • Reviews

  • “Absolutely delicious – I also used low sodium beef broth and Muir Glen Fire Roasted Crushed (because I don’t like diced) Tomatoes (my new favorite for all things tomato).Other than that everything else the same.I’m making it tonight with some leftover T-bone steaks (chopped very small) & the bones to flavor the stockfrom last nights grilling menu.Great recipe!”

  • “Good base- added lots of Worcestershire sauce for extra taste and northern beans.”

  • “I must agree with the other reviewers, this is a nice base recipe. I didn’t add an extra can of water, used only 2 buillion cubes, a whole onion, and dumped the whole can of tomatoes in. Half way through the simmering time I found it to be a little bland. I added some oregano, basil and 1T of ketchup then at the end zipped it up with a smidge of vinegar. Thanks for this simple recipe.”

  • “Ideal for a warm, filling meal in the cool weather.I made this as written, but didn’t simmer quite as long as listed.It’s not gourmet, but it’s homey and comforting.Thanx for sharing!”

  • “This was really good but a little bland.Will try the italian sausage suggestion.”

  • “Instead of ground beef I use turkey Italian sausage.It adds some extra zest to the soup.I use half the amount of tomatoes called for and use one 15 oz can of fire roasted diced with juice.I don’t like celery so I omit that as well.The Italian sausage really adds something to this soup.We love it.And it is great in that you can add anything you want.”

  • “A simple recipe that is quick and made from ingredients I normally keep on hand.Nicely blended flavor and freezes well.”

  • “I modified this recipe but it was a great base to adjust according to what I had in the house.I used 1/2 the amount of beef and garlic salt &, doubled the onion, and added cooked rice at the end.It was a delicious soup & I will definitely cook it again!”

  • “Wonderful winter meal.I used a package of spicy Italian sausage to give it more flavor. And I substituted low sodium beef broth instead of the water and beef bouillion.”

  • “Delicious, easy, and pretty nutritious on top of it all!I agree, a can of beef broth subs for the water and bouillon.I also included the tomato liquid — easier, and the soup can use it.”

  • “Just what I needed on this cold, winter day! YUM!”

  • “Excellent! Better the next day! Did use low sodium bouillon cubes, topped it with sour cream and served it with crusty artisan bread. Thanks Manda for this keeper!”

  • “This soup delivers. Easy and fast to prepare, and it simmered for an hour while I had to go out. I came back and supper was done. I added to this wonderful lineup of ingredients a medium-large size potato, diced chunky, and a left over zucchini, diced, and used vegetable bouillion instead of beef.It makes a lot! Great! There’s more for another day! Thanks for posting, Manda.”

  • “None of us has ever had cabbage rolls, though I’ve always considered making them.This soup is fantastic, though.Thanks for a nice hearty dinner that’s fairly inexpensive to make.”

  • “I woke up yesterday wanting to make some cabbage soup (don’t ask me why, I’ve never made it before!) and looked through the Zaar’s recipes and settled on this one.Let me tell you, this soup is WONDERFUL — and so easy to make!I added more onion (probably about 3/4 cup).Also, Isubstituted a can of beef broth for the water and threw in the “reserved” tomato liquid.Also, I “guesstimated” on the seasonings, probably erring on the heavy side.Thanks, Manda, for this great recipe.I am sure I will make this often.”

  • “This was a good and hearty soup but was kind of bland.I fixed that by putting in 2 tsps each of dried basil and oregano.Other than that, great recipe, Manda!!!”

  • “This was a very tasty soup and quick for me to prepare. I just subbed pinto beans for the kidney and used dried celery flakes,(no fresh on hand)used scallions instead of onion.This made a ton, so off to the freezer with the rest.Thanks for the recipe. Will make again.”

  • “I’ve been making this soup for years. It is so delicious and very filling! I also use 1 can of beef broth in place of the water and I sometimes omit the kidney beans due to personal preferences in my family. This soup is very versatile!”

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