Cheap, Cheesy Cabbage and Hamburger Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 308.0
- Total Fat: 21.1 g
- Cholesterol: 72.5 mg
- Sodium: 744.4 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.3 g
- Protein: 19.2 g
View full nutritional breakdown of Cheap, Cheesy Cabbage and Hamburger Soup calories by ingredient
Introduction
A real budget stretcher. Will feed a family for a week! This soup makes 16 generous servings and keeps for one week in the refrigerator. I haven't tried freezing it. Save some calories by using the Velvetta light product instead of the regular. A real budget stretcher. Will feed a family for a week! This soup makes 16 generous servings and keeps for one week in the refrigerator. I haven't tried freezing it. Save some calories by using the Velvetta light product instead of the regular.Number of Servings: 16
Ingredients
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12 cups of water
2 pounds of ground beef
1 large head of cabbage(chopped into small chunks)
1 large sweet yellow onion(chopped)
4 Tablespoons Worchestershire Sauce
1 small bag of frozen or 1 can of corn (drained)
1 can of diced tomatoes (drained)
24 oz. of Velveeta cheese (3/4 of a large package)
Directions
Brown ground beef and onion. Drain well.
In a large stock pot, pour in water and bring to a boil.
Add hamburger meat, cabbage cubes, worchestershire sauce, corn, and tomatoes to pot. Cook for one hour on low-medium heat. Add velvetta cheese cut into cubes and continue to stir once the cheese is added to ensure it does not stick to the bottom and burn. Lower heat to low and cook another 10 min.
May serve immediately or in a week. This soup actually taste better the longer it sits in the fridge.
Number of Servings: 16
Recipe submitted by SparkPeople user MITSRN.
In a large stock pot, pour in water and bring to a boil.
Add hamburger meat, cabbage cubes, worchestershire sauce, corn, and tomatoes to pot. Cook for one hour on low-medium heat. Add velvetta cheese cut into cubes and continue to stir once the cheese is added to ensure it does not stick to the bottom and burn. Lower heat to low and cook another 10 min.
May serve immediately or in a week. This soup actually taste better the longer it sits in the fridge.
Number of Servings: 16
Recipe submitted by SparkPeople user MITSRN.
Member Ratings For This Recipe
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