Cabbage and Beef Soup

Ellen Brody's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 12

Yield: 3.0 quarts

• 1 lb lean ground beef
• 1/2 teaspoon garlic salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 celery ribs, chopped
• 1 (16 ounce) can kidney beans, undrained
• 1/2 head cabbage, chopped
• 1 (28 ounce) can tomatoes, chopped and liquid added to soup
• 4 cups water
• 4 beef bouillon cubes
• chopped fresh parsley

Directions:

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

Reviews

[Evie*]

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. =)

[jodi_m]

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!

[Amy @ Homestead Revival]

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!