Cabbage and Beef Soup

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Serves: 12,Yield: 3quarts

    • About This Recipe

    “This is a thick and hearty soup. Everyone loves it! The cabbage really makes the soup. I got it from The Best Of Country Cooking (second edition) cook book. I have shared this recipe many times because it is simple yet delicious, especially on a cold day.”

    Ingredients

  • 1lblean ground beef
  • 1/2 teaspoongarlic salt
  • 1/4 teaspoongarlic powder
  • 1/4 teaspoonpepper
  • 2celery ribs, chopped
  • 1 (16ounce) cans kidney beans, undrained
  • 1/2 headcabbage, chopped
  • 1 (28ounce) cans tomatoes, chopped and liquid added to soup
  • 4cupswater
  • 4beef bouillon cubes
  • chopped fresh parsley

    • Directions

  • In a Dutch oven, brown beef, drain.
  • Add all remaining ingredients except parsley.
  • Bring to a boil.
  • Reduce heat and simmer, covered, for 1 hour.
  • Garnish with parsley.
  • *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.

    • Reviews

  • “This was delicious, I wasnt sure what the ‘liquid reserved’ for the tomatoes meant in the directions, I just used the whole tin of tomatoes anyway, and I added a chopped red onion. Was a filling tasty dinner, loved the addition of the kidney beans. Thanks for posting. =)”

  • “Super easy and super delicious.I might substitute cooked brown rice for the beans next time to make it a “stuffed cabbage”-type soup, but it was excellent with the beans as well.I’m looking forward to having the leftovers for lunch today!”

  • “This was a really nice cabbage soup which my family enjoyed a lot. I used fresh garlic and added an extra can of diced tomatoes with about a 1/4 cup ketchup for flavor since I was out of beef bouillon. Toward the end, I decided it still needed something so I added about 1/4 cup apple cider vinegar for some tang. Just what it needed!”

  • “Very good, like several others I added an onion into the mix and used 3 cloves of garlic and some red pepper flakes for some heat.I used fire roasted tomatoes and added some smoked paprika as well.Veggies were good and still had a little bite to them after an hour!”

  • “Awesome!! I changed a few things.First I added an chopped onion while frying the ground beef. Then 4 cups beef broth & 2 cups water, 2 beef bouillon cubes. Doubled all spices plus 2 T. worcestershire sauce & 3/4 head of cabbage. I also omitted the beans to keep it low carb. So hearty and good! will make often.”

  • “Thought I was a Shoney’s, taste great. I love cooked cabbage the other ingredents just set it off. Thanks for sharing.Danny”

  • “Delicious, healthy and filling… will definitely make this again.”

  • “Easy and delicious. Good base for variations depending on what’s on-hand.”

  • “Love this recipe!! Didn’t have kidney beans so didn’t use those. Added 2 carrots (shredded), used beef and onion soup mix since I didn’t have cubes. Turned out so good, both my girls (4 and 9 yrs old) had seconds!!”

  • “This was very good! We served this for dinner tonight. I did add Kashi Pilaf, butternut squash instead of carrots (I didnt have any on hand), butter beans, and minced garlic instead.Low-cal, low-fat, nutritious, and just very healthy!Nice warm soup on a cold winter night! This will go in my remake recipes. Thank you for sharing!”

  • “On 10/15/10 I made this for mine and SO’s dinner.As usual I can’t leave a recipe alone:) I did ” tweak it “some, but I don’t think it affected the recipe. Here are the changes that were made as the beef was browning, onions were added.I also added the seasonings to the beef as it was browning to give the soup a deeper depth of flavor. After adding the rest of the ingredients, more seasonings were added to the broth. After simmering for awhile a ” tasted test ” was done, and I felt it needed something to give it ” a little flavor boost ” so I added a bit of Old Bay seasoning.And that seemed to do the trick.Since it was more than just the two of us could eat,the rest was frozen for another ” tummy warming ” meal. Thanks for posting and, ” Keep Smiling 🙂 “”

  • “This was really good, and I did take the advice of other reviewers: carrots, onions, worcestershire, apple cider vinegar, chili flakes, fresh garlic, less salt, smoked paprika and brown rice. Also used veggie crumbles and topped it with nonfat sour cream. The combination went very well together!”

  • “This was delicious!I added some carrots and brown rice, and extra water to make up for the water that the rice absorbed.It was kind of like stuffed cabbage in soup form.I made it twice in two days, it was that good.Thanks!”

  • “We really enjoyed this!I did make a few changes to the recipe…after cooking the beef, I added some sliced carrots and chopped onion and sauteed for a bit then added the tomatoes and cooked another few minutes.Then I added all the spices and substituted chicken broth for 3 c. of the water; used last c. of water to rinse the tomato can out really well.I also used napa cabbage and added in the last 1/2 hour.I omitted the beans this time (only because I felt like it).Will definitely make again!We LOVED it!”

  • “Great soup – I used ground turkey because that’s what I had.”

  • “Real good filling soup.”

  • “Very tasty!I have a lot of cabbage to use and was looking for new ideas.”

  • “Don’t know about the burger but it’s excellent with Polish Sausage…We sometimes add potatos and carrots as well…”

  • “Very good!Thick and hearty as stated!”

  • “Very tasty! I added chopped onion and garlic, 1/2 cup barley and almost 1 cup water additional to what the recipe called for so the barley wouldn’t soak up too much liquid. I also used beef stew meat diced into small cubes and dredged in a little flour to make the soup a little thicker. Thanks for posting!!”

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