Recipe by jmelyn
My first recipe posting! :) This is my favorite soup to make when the weather starts to get chilly. It's from a little restaurant in the small town where I grew up. My mom obtained the recipe, and I have fond memories of helping her make this soup. It's great served with shredded cheese, and freezes really well too. Prep time, cook time and servings are all approximate. Enjoy!
Top Review by sgvgngjg
I made this last night and it was wonderful. I make a "Caldo de Res" soup, its very different but also very similar, however, that soup takes 3-4 hours to cook from beginning to end. This cabbage soup only took me about an hour and the results were magnificent! I just love cabbage, I also added natures seasoning, celery, and carrots for more veggies, I also used dice tomatoes in can; other than that I followed the recipe as is. The recipe makes plenty for leftovers for a couple days, next time I'll probably cut it in half seeing as its just my husband and I and my 5 mth old son who doesn't eat yet. But one day when he can, he'll be praising you for this great recipe because I'll be making it often on those cold nights!! Thanks again.
- 907.18 g ground beef
- 236.59 ml chopped onion
- 2 clove garlic, minced
- 236.59 ml chopped green pepper
- 170.09 g can tomato paste
- 3 medium tomatoes, chopped
- 29.58 ml chili powder
- 4.92 ml oregano
- 14.79 ml minced parsley
- 425.24 g can kidney beans, drained and rinsed
- 3 beef bouillon cubes
- 1 head cabbage, chopped
- 1892.72-2602.49 ml water
- salt and pepper
Directions See How It's Made
- In a large soup kettle, brown beef with onion, garlic and green pepper.
- Add tomato paste, tomatoes, chili powder, oregano, parsley, kidney beans and salt and pepper to taste.
- Stir well.
- Dissolve bouillon in 1 cup water and add to soup along with cabbage.
- Slowly add desired amount of remaining water.
- Bring to boil.
- Reduce heat and simmer for 1 hour.