CABBAGE PATCH SOUP
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!
Provided by jmelyn
Categories One Dish Meal
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- 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.
MAMAS CABBAGE PATCH SOUP
Recipe by my mama Diana Hutchins Reynozo - This soup is hearty, incredibly healthy, and comes together quickly!
Provided by Diana Hutchins-Reynozo
Categories Soup
Number Of Ingredients 15
Steps:
- In a large pot (or Dutch oven) over medium heat, heat olive oil. Addonion, carrots, and celery, season with salt, pepper, and chili powder.
- Cook, stirring often until vegetables are soft, 5 to 6 minutes. Stir inbeans, garlic, and thyme and cook until garlic is fragrant about 30 seconds. Add broth and water; bring to a simmer.
- Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6minutes.
- Remove from heat and stir in red pepper flakes, and parsley. Season totaste with salt and pepper. Garnish with more parsley, if using.
MOM'S CABBAGE PATCH SOUP
This is a yummy recipe for when it's cold outside.
Provided by Brandy Bender
Categories Vegetable Soup
Time 4h10m
Number Of Ingredients 9
Steps:
- 1. Chop Cabbage Heads into 4 Wedges, Chop up all Vegetables.
- 2. Brown The Ground Beef, Add with all of the Vegetables into a Roaster. Add The 6 cups of Water, Celery Salt and all of the Buillion Cubes.
- 3. Set Roaster at 300 degrees and let simmer for 4 hours. Add Tomato Sauce (optional) and add Salt and Pepper to your liking. Enjoy!
CABBAGE PATCH STEW
"On a chilly day, a hearty helping of this recipe is a welcome treat when you come home in the evening," suggests Violet Beard of Marshall, Illinois.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.
Nutrition Facts : Calories 170 calories, Fat 5g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 194mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
CABBAGE PATCH SOUP RECIPE
Provided by conniebrady
Number Of Ingredients 16
Steps:
- SAUTE ONION, GARLIC, G PEPPER & CELERY. ADD OREGANO, CHILI POWDER & BEEF; COOK UNTIL BROWN. DISSOLVE BOUILLON CUBES IN SMALL AMOUNT OF WATER & ADD 7 OR 8 CUPS OF WATER. ADD REST OF INGREDIENTS EXCEPT CHEESE. BRING TO BOIL & SIMMER 1 1/2 HOURS. TOP WITH CHEESE.
CABBAGE SOUP
My husband was never too fond of cabbage-until the first time he tried this cabbage soup recipe from my aunt. Now he even asks me to make this soup! -Nancy Stevens, Morrison, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 20 servings (5 quarts).
Number Of Ingredients 11
Steps:
- In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 567mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
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- In a bowl whisk together the beef broth, tomatoes, salt, pepper, chili powder, cumin and garlic powder. Pour over the crock pot ingredients. Cook on low for 6 to 7 hours or high for 4 hours.
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