Beef Cabbage Soup Recipes

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BEEF AND CABBAGE SOUP



Beef and Cabbage Soup image

Beef and Cabbage soup is so hearty and filled with beef and tons of amazing and tender veggies. This soup is healthy and delicious and full of flavor!

Provided by Alyssa Rivers

Categories     Soup

Time 1h15m

Number Of Ingredients 10

1 pound lean ground beef
3 cloves garlic (minced)
salt and pepper
1/2 head cabbage (chopped)
1 can diced tomatoes (28 ounce)
2 stalks celery (chopped)
2 carrots (chopped)
1 can kidney beans, drained (16 ounce)
3 1/2 cups Kitchen Basics Beef Stock
1 Tablespoon McCormick Italian Seasoning

Steps:

  • In a large pot or dutch oven, add the ground beef and brown. Add the garlic, and salt and pepper to taste. Add chopped cabbage, diced tomatoes, celery, carrots, kidney beans, broth, and Italian seasoning.
  • Bring to a boil, reduce heat, and let simmer for an hour. Garnish with parsley if desired.

Nutrition Facts : Calories 573 kcal, Carbohydrate 49 g, Protein 63 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 79 mg, Sodium 49812 mg, Fiber 5 g, Sugar 38 g, ServingSize 1 serving

CABBAGE AND BEEF SOUP



Cabbage and Beef Soup image

Hearty, thick soup that tastes very much like stuffed cabbage rolls. This is sooo easy, and my family loves it. Sure to please even the heartiest of appetites!

Provided by Manda

Categories     Vegetable

Time 1h30m

Yield 3 quarts, 4-6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
3 cloves garlic, finely chopped
1/4 cup chopped onion
2 stalks celery, chopped
1 (16 ounce) can kidney beans, undrained
1/2 head cabbage, chopped
1 (28 ounce) can diced tomatoes, liquid reserved
1 can water
4 beef bouillon cubes
chopped fresh parsley (, to garnish)

Steps:

  • In large pot or dutch oven, brown beef and onion.
  • Add all ingredients except parsley.
  • Bring to boil.
  • Reduce heat and simmer, covered, for 1 hour.
  • You may add extra water if you like a thinner soup.
  • Garnish with parsley to serve.

CABBAGE AND BEEF SOUP



Cabbage and Beef Soup image

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 the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

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

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

CORNED BEEF AND CABBAGE SOUP



Corned Beef and Cabbage Soup image

All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping 1/4 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
Kosher salt and freshly ground pepper

Steps:

  • Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
  • Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
  • Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
  • Stir in the corned beef and season with salt and pepper.

Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams

CABBAGE BEEF SOUP



Cabbage Beef Soup image

Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!

Provided by NANCYSCOTT1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 8h20m

Yield 10

Number Of Ingredients 11

2 tablespoons vegetable oil
1 pound ground beef
½ large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
2 cups water
24 ounces tomato sauce
4 beef bouillon cubes
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
  • Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

Nutrition Facts : Calories 210.7 calories, Carbohydrate 20.3 g, Cholesterol 27.6 mg, Fat 8.7 g, Fiber 7.3 g, Protein 14.1 g, SaturatedFat 2.6 g, Sodium 1154.2 mg, Sugar 4.2 g

HEARTY CABBAGE & BEEF SOUP



Hearty Cabbage & Beef Soup image

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.

Provided by Ellen Brody

Categories     Beans

Time 1h20m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 126.3, Fat 4.4, SaturatedFat 1.7, Cholesterol 24.8, Sodium 494.5, Carbohydrate 11.1, Fiber 3.9, Sugar 4.1, Protein 11

SWEET-AND-SOUR BEEF CABBAGE SOUP



Sweet-and-Sour Beef Cabbage Soup image

My sweet and sour cabbage soup is a standout crowd pleaser that is sure to satisfy even the pickiest of guests. -Mae Lavan, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings (2-3/4 quarts).

Number Of Ingredients 19

8 cups water
3/4 cup cubed cooked roast beef
1 cup chopped onion
1 cup chopped tomatoes
1/2 cup shredded cabbage
1/2 cup sliced celery
1/3 cup chopped carrot
1 cup sugar
1/2 cup cider vinegar
1/4 cup Burgundy wine or beef broth, optional
2 tablespoons browning sauce
2 tablespoons Worcestershire sauce
2 teaspoons tomato sauce
6 beef bouillon cubes
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons canola oil

Steps:

  • In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender. , Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.

Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 578mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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