Easy Dutch Oven Cabbage Vegetable Soup Recipes

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CABBAGE-VEGETABLE SOUP



Cabbage-Vegetable Soup image

This winter soup is well-spiced and full of nourishing vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 13

2 medium leeks, white and light green parts only
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 medium Yukon Gold potato, peeled and diced small
6 cups low-sodium chicken broth
2 bay leaves
1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
Coarse salt and ground pepper
2 teaspoons white vinegar
1 tablespoon chopped fresh thyme leaves

Steps:

  • Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
  • Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

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

DUTCH OVEN VEGETABLE BEEF SOUP



Dutch Oven Vegetable Beef Soup image

This vegetable beef soup is hearty with a kick of flavor. Made with top sirloin and fresh and frozen vegetables, it's super easy to prepare and ready in just under two hours. There is nothing better than soup prepared in aDutch oven!

Provided by Rose

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

Time 1h50m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 ½ pounds beef top sirloin, cut into bite-sized pieces
3 ribs celery, chopped
1 small onion, chopped
4 cups water
2 (14 ounce) cans beef broth
1 (14 ounce) can petite diced tomatoes
1 (14 ounce) can diced tomatoes
2 potatoes, cut into bite-sized pieces
10 baby carrots, chopped
2 teaspoons garlic powder
2 small bay leaves
1 cup frozen corn
1 cup frozen green beans
2 teaspoons hot pepper sauce (such as Tabasco®)

Steps:

  • Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
  • Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
  • Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
  • Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 20 g, Cholesterol 44.8 mg, Fat 5.8 g, Fiber 3.5 g, Protein 19.5 g, SaturatedFat 1.8 g, Sodium 547.2 mg, Sugar 4.9 g

OLD FASHIONED CABBAGE SOUP



Old Fashioned Cabbage Soup image

Make and share this Old Fashioned Cabbage Soup recipe from Food.com.

Provided by pink cook

Categories     Stew

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 large potato, cubed
1/2 head cabbage, chopped
4 cups chicken broth (or water)
1 (6 inch) Polish sausage
2 tablespoons sausage drippings
2 tablespoons flour
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar

Steps:

  • Put cabbage in soup pot or a Dutch oven. Add potato cubes.
  • Fill pot 1/2 way up the cabbage with chicken broth (or water) and cook until tender.
  • Meanwhile, cook sausage in a fry pan. Drain. Cut sausage in pieces and add to soup.
  • In same fry pan with the sausage drippings, add flour stirring constantly until brownish color.
  • Add chicken broth (or water) gradually to make a thick "gravy". Add chopped onion and cook for about 2 to 3 minutes.
  • Combine in soup. Season with salt, pepper and sugar. Let it simmer for a few more minutes stirring constantly.
  • Taste seasonings and serve warm with fresh bread slices.

Nutrition Facts : Calories 325.9, Fat 3.3, SaturatedFat 0.9, Sodium 2742.5, Carbohydrate 58.7, Fiber 10.1, Sugar 14.6, Protein 17.9

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