Moms Cabbage Patch Soup Recipes

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CABBAGE PATCH SOUP



Cabbage Patch Soup image

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

2 lbs ground beef
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped green pepper
1 (6 ounce) can tomato paste
3 medium tomatoes, chopped
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon minced parsley
1 (15 ounce) can kidney beans, drained and rinsed
3 beef bouillon cubes
1 head cabbage, chopped
8 -11 cups water
salt and pepper

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



Mamas Cabbage Patch Soup image

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

2 T. extra virgin olive oil
1 lg. yellow onion (chopped)
2 carrots (chopped)
2 stalks celery (chopped)
1/2 tsp. chili powder
Kosher salt & freshly ground black pepper (to taste)
1 (15 oz.) can kidney beans (drained and rinsed)
2 cloves garlic (pressed)
1 tsp. thyme leaves
4 c. low sodium chicken broth (or vegetable broth)
2 c. water
1/2 med. head cabbage (chopped)
1 (15 oz.) can fire roasted tomatoes (un-drained)
1 pinch red pepper flakes
2 T. chopped parsley (plus more for garnish)

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



Mom's Cabbage Patch Soup image

This is a yummy recipe for when it's cold outside.

Provided by MisDisturbed19

Categories     Soups, Stews and Chili

Time 45m

Yield 10

Number Of Ingredients 9

3 heads cabbage cut into wedges
8 carrots sliced
10 potatoes cubed
25 Beef bouillon cubes
3 pounds ground beef
6 cups water
Salt and pepper to taste
1 pinch celery salt
1 can tomato sauce optional

Steps:

  • Chop Cabbage Heads into 4 Wedges, Chop up all Vegetables. 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. Set Roaster at 300 degrees and let simmer for 4 hours. Add Tomato Sauce (optional) and add Salt and Pepper to your liking. Enjoy!

Nutrition Facts : Calories 4637 calories, Fat 482.975143510381 g, Carbohydrate 60.1415186565839 g, Cholesterol 1316.93152705482 mg, Fiber 13.4519407848122 g, Protein 38.8994482549528 g, SaturatedFat 300.692668660918 g, ServingSize 1 1 Serving (1422g), Sodium 3917.09506316017 mg, Sugar 46.6895778717716 g, TransFat 35.4414939493136 g

MOM'S CABBAGE SOUP



Mom's Cabbage Soup image

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

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

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.

CABBAGE PATCH SOUP



Cabbage Patch Soup image

This is primarily a vegetable soup with cabbage as the main ingredient. You could substitute vegetable broth for the chicken broth, if desired. Also, try adding a dash of hot pepper sauce for a little kick.

Provided by OPSA

Categories     Cabbage Soup

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
3 tablespoons bacon bits
1 onion, chopped
1 tablespoon all-purpose flour
3 (14.5 ounce) cans chicken broth
2 cups shredded cabbage
1 cup sliced carrots
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaves
1 cup frozen green peas
¾ cup sour cream

Steps:

  • Heat the oil in a large saucepan over medium heat. Saute the bacon bits and onion in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.
  • Next, add the cabbage, carrots, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the peas and sour cream 1 minute before serving. Allow to heat through and remove bay leaf.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 11.6 g, Cholesterol 15.1 mg, Fat 10.4 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 4.7 g, Sodium 1206.3 mg, Sugar 4.5 g

CABBAGE PATCH SOUP



Cabbage Patch Soup image

My family is always glad to see this slightly sweet and mildly zippy soup as part of the menu. The cabbage is shredded, so the kids never notice it!-Fran Strother, Wasilla, Alaska

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4-6 servings.

Number Of Ingredients 10

1/2 pound ground beef
1-1/2 cups chopped onion
1/2 cup sliced celery
2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 cup shredded cabbage
1 teaspoon chili powder
1/2 teaspoon salt
Hot mashed potatoes, optional

Steps:

  • In a large saucepan over medium heat, brown beef until no longer pink; drain. Add onion and celery; cook until tender. Stir in the water, beans, tomatoes, cabbage, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until cabbage is tender. Top each bowl with mashed potatoes if desired.

Nutrition Facts : Calories 180 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 476mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein.

MOM'S YUMMY CABBAGE SOUP (EVEN IF YOU DON'T LIKE CABBAGE!)



Mom's Yummy Cabbage Soup (Even if You Don't Like Cabbage!) image

This recipe I received from my mom several years ago. I am not a big fan of cabbage normally, but I LOVE this soup. It's even better the next day. And it's so easy. Perfect for a cold winter's day, wonderful with a salad and some good hot bread.

Provided by AndreaVT96

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 small head of cabbage, cut up in sm. pieces
3 tablespoons sugar
10 allspice berries
1 bay leaf
1 onion
1 (12 ounce) can tomato paste
6 cups water
2 -3 tablespoons Worcestershire sauce
salt and pepper

Steps:

  • In a large pot, put cut-up cabbage and raw ground beef, diced onion and all ingredients EXCEPT for the tomato paste.
  • Cover with a lid and cook over medium heat until the meat and cabbage are done. (NOTE: You do not have to drain the fat from the ground beef.) (The cabbage and beef usually get done at about the same time--if not, just cook a little longer till the cabbage is done.).
  • Turn heat down to low, add the tomato paste and cook about 15 minutes longer.
  • I usually add a little salt and pepper as I cook, then season again to taste when the soup is finished.

Nutrition Facts : Calories 183.3, Fat 6, SaturatedFat 2.4, Cholesterol 36.9, Sodium 437.7, Carbohydrate 20, Fiber 4.2, Sugar 14.2, Protein 14.6

CABBAGE PATCH SOUP



Cabbage Patch Soup image

Make and share this Cabbage Patch Soup recipe from Food.com.

Provided by Miss Zula

Categories     Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

2 lbs ground beef
3 stalks celery, chopped
1 large onion, chopped
3 (15 ounce) cans chicken broth
3 (15 ounce) cans red kidney beans
3 (15 ounce) cans stewed tomatoes
1 head white cabbage
pepper
salt
garlic powder
chili powder

Steps:

  • Brown hamburger.
  • Add Celery and onions.
  • Season to taste with garlic powder, salt, pepper and chili seasoning.
  • Stir in chicken broth, undrained kidney beans, stewed tomatoes.
  • Simmer for one hour and 15 minutes before serving, add cabbage.
  • Enjoy.

Nutrition Facts : Calories 370.2, Fat 12.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 685.4, Carbohydrate 37.5, Fiber 11.1, Sugar 9.2, Protein 27.9

CABBAGE PATCH SOUP



Cabbage Patch Soup image

This is primarily a vegetable soup with cabbage as the main ingredient. You could substitute vegetable broth for the chicken broth, if desired. Also, try adding a dash of hot pepper sauce for a little kick.

Provided by OPSA

Categories     Cabbage Soup

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
3 tablespoons bacon bits
1 onion, chopped
1 tablespoon all-purpose flour
3 (14.5 ounce) cans chicken broth
2 cups shredded cabbage
1 cup sliced carrots
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaves
1 cup frozen green peas
¾ cup sour cream

Steps:

  • Heat the oil in a large saucepan over medium heat. Saute the bacon bits and onion in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.
  • Next, add the cabbage, carrots, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the peas and sour cream 1 minute before serving. Allow to heat through and remove bay leaf.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 11.6 g, Cholesterol 15.1 mg, Fat 10.4 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 4.7 g, Sodium 1206.3 mg, Sugar 4.5 g

CABBAGE PATCH SOUP



Cabbage Patch Soup image

This is primarily a vegetable soup with cabbage as the main ingredient. You could substitute vegetable broth for the chicken broth, if desired. Also, try adding a dash of hot pepper sauce for a little kick.

Provided by OPSA

Categories     Cabbage Soup

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
3 tablespoons bacon bits
1 onion, chopped
1 tablespoon all-purpose flour
3 (14.5 ounce) cans chicken broth
2 cups shredded cabbage
1 cup sliced carrots
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaves
1 cup frozen green peas
¾ cup sour cream

Steps:

  • Heat the oil in a large saucepan over medium heat. Saute the bacon bits and onion in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.
  • Next, add the cabbage, carrots, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the peas and sour cream 1 minute before serving. Allow to heat through and remove bay leaf.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 11.6 g, Cholesterol 15.1 mg, Fat 10.4 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 4.7 g, Sodium 1206.3 mg, Sugar 4.5 g

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