Beef and Cabbage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 tbsp Butter, salted 32 oz Beef chuck, arm pot roast 8 cup Swansons beef broth, fat free, 50% less sodium (by BROOMY1) 8 cup Cabbage, raw, chopped (LRA) (by SYLPHINPROGRESS) 16 tbsp Onion (raw), chopped 1 cup, strips or slices Carrots, raw 6 tsp Granulated Sugar 0.5 tsp Paprika 0.25 tsp Hot Pepper Sauce 2 serving Beef Bouillon - 1 cube (by LARAREAMY) 1 cup, undrained Sauerkraut 2 cup Great Value Diced Tomatoes (in Tomato juice)
In Duth oven, brown meat in butter; add broth. Heat to boiling; simmer partially covered 2.5 hrs or until meat is tender. Remove meat; set aside to cool. Skim off fat from broth. Add remaining ingredients except meat to broth. Simmer partially covered, for about 1 hr or until carrots are done. Cut cooled meat into bite-size pieces, return to soup; heat through.
Serving Size: Makes 9 1.5 cup servings
Serving Size: Makes 9 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 172.7
- Total Fat: 9.4 g
- Cholesterol: 28.8 mg
- Sodium: 435.7 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.6 g
- Protein: 14.9 g
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