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Wintertime Beef Soup

Total Time

Prep: 10 min. Cook: 55 min.


8 servings (3-1/4 quarts)

Kidney beans, ground beef, green pepper and chopped cabbage make this thick soup hearty and satisfying. Many people request the recipe after trying it. -Carol Tupper of Joplin, Missouri


  • 1 pound lean ground beef (90% lean)
  • 4 celery ribs, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1 garlic clove, minced
  • 2 cups water
  • 2 cups reduced-sodium tomato juice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 teaspoons reduced-sodium beef bouillon granules
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 2 cups chopped cabbage
  • 2 cans (16 ounces each) kidney beans, rinsed and drained


  1. In a Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Stir in kidney beans and cabbage; return to a boil. Reduce heat; cover and cook 12-15 minutes longer or until cabbage is tender.

Nutrition Facts

1-2/3 cups: 238 calories, 4g fat (2g saturated fat), 28mg cholesterol, 703mg sodium, 30g carbohydrate (8g sugars, 8g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

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