Cabbage and Beef Soup

Ingredients

Meat
- 1 lb Ground beef, lean

Produce
- 2 Celery, ribs
- 1/4 tsp Garlic powder
- 1/2 Head cabbage, medium
- 1 can Kidney beans
- 1 Parsley, fresh
- 1 can Tomatoes

Canned Goods
- 4 tsp Beef bouillon granules

Baking & Spices
- 1/2 tsp Garlic salt
- 1/4 tsp Pepper

Liquids
- 3 1/2 cups Water

Time
Prepare: 10M
Cook: 1H 10M
Total: 1H 20M

Found on tasteofhome.com

Description

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

good soup. added a can of tomato sauce. browned hamburger with mushrooms and onions. will make again.

Took this to a Christmas get together and it was a big hit!! Easy and delicious!!

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.

My family really enjoyed it. I used spicy ground chicken instead of the beef. That gave it a little kick and was healthier too.

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.

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

Directions

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: 12 servings (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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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tasteofhome.com

1580 46 2017-06-28 17:34:59

Title:	Cabbage and Beef Soup
Descrition:	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

Cabbage and Beef Soup