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Cabbage and Beef Soup

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
  • Total Time
    Prep: 10 min. Cook: 70 min.
  • Makes
    12 servings (3 quarts)

Ingredients

  • 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

Directions

  • 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.
If Cooking for Two: Soup can be frozen in serving-size portions to enjoy months later.
Nutrition Facts
1 cup: 116 calories, 3g fat (1g saturated fat), 19mg cholesterol, 582mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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