Cabbage and Beef Soup Recipe
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 her garden and simmered them in her big soup pot. We loved making this delicious soup. —Ethel Ledbetter, Canton, North Carolina
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1 can (28 ounces) diced tomatoes undrained
- 4 teaspoons beef bouillon granules
- 2 celery ribs chopped
- 1 pound lean ground beef (90% lean)
- minced fresh parsley
- 1 can (16 ounces) kidney beans rinsed and drained
- 1/2 medium head cabbage chopped
- 3-1/2 cups water
- Carbohydrate 5.43828107772436 g
- Cholesterol 24.6895867083333 mg
- Fat 4.03041103044872 g
- Fiber 1.75669058584984 g
- Protein 8.83806118509615 g
- Saturated Fat 1.61484726102436 g
- Serving Size 1 1 serving (151g)
- Sodium 360.248393491026 mg
- Sugar 3.68159049187452 g
- Trans Fat 0.519538372657052 g
- Calories 92 calories
Directions In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley. Yield: 3 quarts. If Cooking for Two: Soup can be frozen in serving-size portions to enjoy months later. Originally published as Cabbage and Beef Soup in Reminisce May/June 1992, p37 Nutritional Facts 1 serving (1 cup) equals 116 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 582 mg sodium, 11 g carbohydrate, 3 g fiber, 11 g protein. Print Add to Recipe Box Email a Friend
