Beef Cabbage Soup Recipes

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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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 11



Cabbage and Beef Soup image

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

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

HEARTY CABBAGE & BEEF SOUP

This is a thick and hearty soup. Everyone loves it! The cabbage really makes the soup. I got it from The Best Of Country Cooking (second edition) cook book. I have shared this recipe many times because it is simple yet delicious, especially on a cold day.

Provided by Ellen Brody

Categories     Beans

Time 1h20m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 11



Hearty Cabbage & Beef Soup image

Steps:

  • In a Dutch oven, brown beef, drain.
  • Add all remaining ingredients except parsley.
  • Bring to a boil.
  • Reduce heat and simmer, covered, for 1 hour.
  • Garnish with parsley.
  • *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.

Nutrition Facts : Calories 126.3, Fat 4.4, SaturatedFat 1.7, Cholesterol 24.8, Sodium 494.5, Carbohydrate 11.1, Fiber 3.9, Sugar 4.1, Protein 11

1 lb lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 (16 ounce) can kidney beans, undrained
1/2 head cabbage, chopped
1 (28 ounce) can tomatoes, chopped and liquid added to soup
4 cups water
4 beef bouillon cubes
chopped fresh parsley

CABBAGE AND BEEF SOUP

Hearty, thick soup that tastes very much like stuffed cabbage rolls. This is sooo easy, and my family loves it. Sure to please even the heartiest of appetites!

Provided by Manda

Categories     Vegetable

Time 1h30m

Yield 3 quarts, 4-6 serving(s)

Number Of Ingredients 13



Cabbage and Beef Soup image

Steps:

  • In large pot or dutch oven, brown beef and onion.
  • Add all ingredients except parsley.
  • Bring to boil.
  • Reduce heat and simmer, covered, for 1 hour.
  • You may add extra water if you like a thinner soup.
  • Garnish with parsley to serve.

1 lb lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
3 cloves garlic, finely chopped
1/4 cup chopped onion
2 stalks celery, chopped
1 (16 ounce) can kidney beans, undrained
1/2 head cabbage, chopped
1 (28 ounce) can diced tomatoes, liquid reserved
1 can water
4 beef bouillon cubes
chopped fresh parsley (, to garnish)

CORNED BEEF AND CABBAGE SOUP

All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Corned Beef and Cabbage Soup image

Steps:

  • Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
  • Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
  • Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
  • Stir in the corned beef and season with salt and pepper.

Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams

1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping 1/4 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
Kosher salt and freshly ground pepper

CABBAGE SOUP

This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90's. Even if you aren't looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 14



Cabbage Soup image

Steps:

  • Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
  • Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 90, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 665 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Sugar 7 grams

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 large yellow or white onion, chopped
1 bunch celery, grated (see Cook's Note)
3 carrots, grated
2 green peppers, stemmed, seeded and grated
2 cloves garlic, grated
Half a head green cabbage, shredded
2 tablespoons low-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
4 cups low-sodium chicken broth

BEEF AND CABBAGE STEW

I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.

Provided by Paul

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h10m

Yield 6

Number Of Ingredients 12



Beef and Cabbage Stew image

Steps:

  • Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
  • Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
  • Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Nutrition Facts : Calories 318 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 15.8 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 6.2 g, Sodium 689.8 mg, Sugar 5.6 g

1 ½ pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
¼ teaspoon ground black pepper
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste

CABBAGE AND GROUND BEEF SOUP

A recipe from Coup de Pouce. I made it today and it's very good and filling. It's an healthy recipe.

Provided by Boomette

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18



Cabbage and Ground Beef Soup image

Steps:

  • In a large saucepan, cook ground beef at medium-high heat, stirring from timet to time for about 5 minutes or until not pink. With a skimmer, took out the beef and put in a bowl. Set aside. Deglaze the saucepan and then wipe off the grease.
  • In the saucepan, heat oil at medium heat. Add onion, garlic, thyme, marjoram, salt, pepper and cloves. Cook, stirring, for about 5 minutes or until onion has soften. Add cabbage, carrots and celery. Cook, stirring, for 3 minutes. Add stock, water, tomato paste and bay leaves. Stir.
  • Put the beef back in the saucepan and bring to boil. Reduce heat, cover and let simmer for about 15 minutes (me it was near 25 minutes) or until cabbage is tender. Add cooked rice and reheat for about 2 minutes. Remove bay leaves. Serve the soup with lemon quarters.

Nutrition Facts : Calories 295.6, Fat 12.3, SaturatedFat 4, Cholesterol 55.3, Sodium 529.6, Carbohydrate 26.1, Fiber 3.9, Sugar 6.7, Protein 20.3

3/4 lb lean ground beef
1 tablespoon extra virgin olive oil
1 onion, diced
1 garlic clove, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash ground cloves
3 cups roughly chopped cabbage
2 carrots, cut in half on the lenght, then sliced
2 celery ribs, sliced
3 cups reduced-sodium beef broth
3 cups water
1/4 cup tomato paste
2 bay leaves
1 cup cooked rice
lemon, quarters

HEARTY CABBAGE, BEEF, AND LENTIL SOUP

This makes a very large pot of a delicious, hearty ground beef and lentil soup that is perfect to warm you up on a cold winter day. And the bonus is -- lots of leftovers for tomorrow!

Provided by Melissa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15



Hearty Cabbage, Beef, and Lentil Soup image

Steps:

  • Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.
  • While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.

Nutrition Facts : Calories 327.6 calories, Carbohydrate 32.3 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 13.6 g, Protein 26.2 g, SaturatedFat 4 g, Sodium 1428.3 mg, Sugar 8.4 g

1 (48 ounce) can beef broth
3 carrots, sliced
3 stalks celery, sliced
1 cup red lentils, rinsed
2 cups chopped cabbage
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 pound ground beef
¼ cup chopped onion
2 cloves garlic, minced

BEEF AND RED CABBAGE SOUP

A hearty red cabbage soup that I came up with to use up some leftovers.

Provided by Mike E

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

Time 2h30m

Yield 6

Number Of Ingredients 12



Beef and Red Cabbage Soup image

Steps:

  • Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil.
  • Reduce heat, cover, and simmer for 2 hours.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 22.7 g, Cholesterol 46.4 mg, Fat 12.9 g, Fiber 5.9 g, Protein 19.5 g, SaturatedFat 5 g, Sodium 1749.9 mg, Sugar 8 g

1 pound ground beef
1 cup diced red onion
1 cup chopped carrot
2 cloves garlic, minced
4 cups coarsely chopped red cabbage
4 cups beef broth
2 cups water
1 (15 ounce) can pinto beans, rinsed and drained
1 (6 ounce) can tomato paste
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground black pepper

CABBAGE BEEF SOUP

Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!

Provided by NANCYSCOTT1

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

Time 8h20m

Yield 10

Number Of Ingredients 11



Cabbage Beef Soup image

Steps:

  • Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
  • Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

Nutrition Facts : Calories 210.7 calories, Carbohydrate 20.3 g, Cholesterol 27.6 mg, Fat 8.7 g, Fiber 7.3 g, Protein 14.1 g, SaturatedFat 2.6 g, Sodium 1154.2 mg, Sugar 4.2 g

2 tablespoons vegetable oil
1 pound ground beef
½ large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
2 cups water
24 ounces tomato sauce
4 beef bouillon cubes
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

CORNED BEEF-AND-CABBAGE SOUP

Hearty soup, chock full of corned beef, cabbage and potatoes! Great tasting soup! Different than the usual Corned Beef and Cabbage meal. Got this recipe from Woman's Day Magazine...tried it right away...Loved it!

Provided by BB502

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10



Corned Beef-and-Cabbage Soup image

Steps:

  • In pot, heat oil over medium heat.
  • Add corned beef, stirring occasionally, about 3 minutes.
  • Add cabbage, carrots, onion and caraway seeds.
  • Cook stirring occasionally, 8-10 minutes.
  • Add potato, broth, juice and black pepper; bring to a boil.
  • Reduce heat to low; simmer until vegetables are tender (about 30 minutes).

Nutrition Facts : Calories 198.4, Fat 10.1, SaturatedFat 2.6, Cholesterol 27.8, Sodium 906.5, Carbohydrate 16.9, Fiber 2.2, Sugar 9.2, Protein 10.1

2 tablespoons oil
1/2 lb deli-sliced corned beef (cut into strips)
8 ounces green cabbage, cored & diced (about 3 cups)
3 medium carrots, chopped to large chunks
1 medium onion, chopped
1 teaspoon caraway seed
1 large baking potato, peeled & cut into 1/2 inch pieces
1 (48 ounce) can chicken broth
2 cups apple juice
1/4 teaspoon black pepper

HAMBURGER SOUP WITH CABBAGE

A hearty tomato-based hamburger soup made with ground beef, fresh cabbage, and other fresh vegetables.

Provided by topazintn

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

Time 1h40m

Yield 10

Number Of Ingredients 17



Hamburger Soup with Cabbage image

Steps:

  • Heat oil in a large skillet over medium-high heat. Cook and stir ground beef and onions in the hot skillet until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
  • Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
  • Reduce heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 21.7 g, Cholesterol 27.6 mg, Fat 8.3 g, Fiber 5.2 g, Protein 12.1 g, SaturatedFat 2.9 g, Sodium 1149.3 mg, Sugar 10.8 g

1 tablespoon vegetable oil
1 pound lean ground beef
2 medium onions, chopped
1 medium head cabbage, chopped
4 medium carrots, chopped
4 stalks celery, chopped
8 cups water
2 (14 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 cubes beef bouillon
1 (2.4 ounce) package vegetable soup mix
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons Italian seasoning, or more to taste
½ teaspoon garlic powder
1 splash red wine
salt and ground black pepper to taste

COUNTRY BEAN, BEEF AND CABBAGE SOUP

This is similar to a stuffed cabbage soup, with beans substituting for the rice. I am on the South Beach Diet and this soup can be eaten on Phase I of the plan. It's very tasty and easy to prepare. Even if you are not watching your carb/sugar intake, it's a healthy good for you soup. This recipe originated from The Good Carb Cookbook.

Provided by TheDancingCook

Categories     Beans

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9



Country Bean, Beef and Cabbage Soup image

Steps:

  • Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
  • Cook beef over medium heat until it's crumbly and no longer pink.
  • Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
  • Bring to a boil over high heat; cover and simmer for about 15 minutes.
  • Add cabbage and beans, turn heat up to high and bring to a boil.
  • Cover and simmer on low heat for 20 minutes.
  • Remove bay leaf and serve.

1 lb ground beef, lean
2 cans beef broth
1 (14 1/2 ounce) can Italian stewed tomatoes, undrained
1 cup onion, chopped
4 cups cabbage, shredded fine
1 (15 ounce) can red kidney beans, drained
1 teaspoon thyme
1/8 teaspoon black pepper
1 bay leaf

SWEET-AND-SOUR BEEF CABBAGE SOUP

My sweet and sour cabbage soup is a standout crowd pleaser that is sure to satisfy even the pickiest of guests. -Mae Lavan, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings (2-3/4 quarts).

Number Of Ingredients 19



Sweet-and-Sour Beef Cabbage Soup image

Steps:

  • In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender. , Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.

Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 578mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

8 cups water
3/4 cup cubed cooked roast beef
1 cup chopped onion
1 cup chopped tomatoes
1/2 cup shredded cabbage
1/2 cup sliced celery
1/3 cup chopped carrot
1 cup sugar
1/2 cup cider vinegar
1/4 cup Burgundy wine or beef broth, optional
2 tablespoons browning sauce
2 tablespoons Worcestershire sauce
2 teaspoons tomato sauce
6 beef bouillon cubes
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons canola oil

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From happymuncher.com


COMFORTING CABBAGE ROLL SOUP WITH GROUND BEEF - VITACLAY® CHEF
In a skillet, brown the ground beef over medium heat. Once browned, transfer to your Vitaclay pot and leave about 2 tbsp of fat in the pan. Add onion garlic to sauté until onion becomes translucent. Transfer to your clay pot cooker. 2. Add the rest of ingredients to your VitaClay pot and stir to combine. Set on “Soup” or "Fast" for 1 - 1.5 ...
From vitaclaychef.com


LOW CARB LAPLANDIC BEEF CABBAGE SOUP - RECIPE - DIET DOCTOR
Brown the meat in a large pot. Add shredded cabbage and keep frying until the cabbage has softened and got a nice color. Add water, mustard, tomato paste, bay leaves, bouillon and soy sauce. Bring to a boil and simmer on medium-high heat for 15-20 minutes. Add the leek to the soup just a few minutes before serving. Season with salt and pepper.
From dietdoctor.com


10 BEST CABBAGE SOUP WITH BEEF BONES RECIPES | YUMMLY
pepper, carrot, barley, cabbage, onion, beef bouillon cube, beef bone and 1 more Ham & Cabbage Soup Pork olive oil, garlic, large carrots, celery, ham, bay leaves, cabbage and 4 …
From yummly.com


EASY BEEF AND CABBAGE SOUP RECIPE - SOUTHERN HOME EXPRESS
Stir in the garlic and cook for about 2 more minutes. Drain the ground beef and onion mixture. Scoop it into a large pot or dutch oven. Add the cabbage, diced tomatoes, chopped celery, carrots, beef broth, Worcestershire sauce, olive oil, and parsley. If you want to add salt and pepper, do it now.
From southernhomeexpress.com


VEGETABLE SOUP WITH GROUND BEEF RECIPE
Instructions. In a large stock pot, heat the olive oil over medium-high heat. Add the ground beef, onion, and garlic. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Break the beef apart into large chunks with a wooden spoon, and cook until the onion is softened and the garlic is fragrant, about 3 minutes.
From positivelysplendid.com


GROUND BEEF AND CABBAGE SOUP - THE ROASTED ROOT
Instructions. Add the avocado oil to a large thick-bottomed pot (I use a Dutch oven) and heat to medium-high. Add the chopped onion, carrots and garlic. Sauté, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes. Scoot the vegetables off to one side of the pot and add the ground beef.
From theroastedroot.net


BEEF AND CABBAGE SOUP - VALENTINA'S CORNER
Add the ketchup and sour cream, mix and turn off heat. Let it simmer about a minute and remove from heat. Set aside. Cube potatoes and add to bowl, pour cold water over potatoes until ready to use. Shred cabbage, set aside. Once meat is tender, drain the potatoes and add to the meat. Add the 2 tsp salt, 1/4 pepper.
From valentinascorner.com


10 BEST ROAST BEEF AND CABBAGE SOUP RECIPES | YUMMLY
Original Cabbage Soup for Cabbage Soup Diet Diet Plan 101 fresh mushrooms, scallions, ground black pepper, beef, water and 8 more Kielbasa Cabbage Soup MaryRust21465
From yummly.com


QUICK AND EASY BEEF AND CABBAGE SOUP - FOOD FIDELITY
Cut beef into chunks (1 inch thick) and brown in a dutch oven pot. Remove the beef and set aside on a paper towel-lined plate. Saute onions, garlic, and carrots 2-3 minutes, seasoning with about a quarter of the spice mix as you go. Add the cabbage and saute another 2 minutes or so. Add the tomatoes and deglaze the pan.
From foodfidelity.com


20 HEARTY BEEF SOUP RECIPES FOR DINNER - INSANELY GOOD
Go to Recipe. 3. Texas Cowboy Soup. This soup is part chili, part vegetable soup, and all cowboy! It has a light and satisfying beef broth base amplified by a hearty helping of bacon. It earns its signature kick from added chili powder and cumin with a …
From insanelygoodrecipes.com


BEEF AND CABBAGE SOUP - STEP BY STEP PHOTOS - BUDGET BYTES
Instructions. Finely dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft (about 5 minutes). Add the ground beef and continue to sauté until browned. If using a higher fat content beef, drain the fat once the beef has browned.
From budgetbytes.com


BEEF AND CABBAGE SOUP (A HAMBURGER SOUP RECIPE) - SEANNA'S …
Make this yummy Beef and Cabbage Soup in 4 easy steps! 1: First, sauté 1 diced medium onion and 1 clove minced garlic in 1 tablespoon extra virgin olive oil until just translucent. 2: Next, add 1 pound of ground beef to the sautéed onions and garlic and use a wooden spoon to break up the beef as it begins to brown, mixing it all together and seasoning with salt, as you go.
From seannaskitchen.com


BEEF CABBAGE SOUP | EASY KETO & LOW CARB RECIPE - THE FOODIE …
Instructions. In a large stock pot (add avocado oil if using lean meat) cook ground beef breaking up meat as it's cooking with cumin, salt, coriander, garlic powder, and chili powder (optional). Once cooked add green chiles. Only drain fat if you have more than 2 tablespoons. Stir in onion, cabbage and zucchini.
From thefoodieaffair.com


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