Total Time
2hrs 15mins
Prep 1 hr
Cook 1 hr 15 mins

This soup is SO good on a cold, wintry evening with a good, crusty bread or cornbread! Servings are approximate, depending on your appetite. This is wonderful to take to work for a hot lunch. You can also make this low salt by using reduced-salt canned goods.

Ingredients Nutrition


  1. In Dutch oven, brown ground meat with chopped pepper, onions, and celery; drain off fat.
  2. Add all 4 cans of beef broth, bring to a slow boil and cook for 10 minutes.
  3. Add the can of Italian style tomatoes and cabbage; bring to a slow boil and simmer 20 minutes.
  4. Add beans, salt, pepper, onion salt, dry mustard, Italian seasoning, and Emeril's Essence.
  5. Simmer another 20 to 30 minutes; taste and adjust seasonings as necessary.
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