Cabbage, Bean and Beef Soup

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3.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 224.1

Total Fat: 6.1 g
Cholesterol: 32.9 mg
Sodium: 1,083.3 mg
Total Carbs: 24.3 g
Dietary Fiber: 6.7 g
Protein: 18.4 g

View full nutritional breakdown of Cabbage, Bean and Beef Soup calories by ingredient

Introduction

This is a nutritious and hearty soup; it feeds a crowd, smells and tastes wonderful on a chilly day, makes great leftovers, and freezes well. The ingredients are easy to keep on hand, and it's pretty quick to throw together. It even tastes better the next day! Serve with crusty bread or cheddar biscuits. (Remake of Kathy's Cabbage Soup Recipe from Allrecipes.com) This is a nutritious and hearty soup; it feeds a crowd, smells and tastes wonderful on a chilly day, makes great leftovers, and freezes well. The ingredients are easy to keep on hand, and it's pretty quick to throw together. It even tastes better the next day! Serve with crusty bread or cheddar biscuits. (Remake of Kathy's Cabbage Soup Recipe from Allrecipes.com)

Minutes to Prepare: 15

Minutes to Cook: 35

Number of Servings: 8

Ingredients

Step 1:

3 tbsp. olive oil

1 pound ground beef

1/2 large yellow onion, peeled and chopped

Step 2:

32 oz. beef broth

1/2 small head green cabbage, cored and chopped

½ bunch celery, chopped

1 7 ½” carrot, chopped

1 green bell pepper, chopped

1/2 of a 15 ounce can of kidney beans

1/2 of a 15 ounce can of pinto beans

1/2 of a 15 ounce can of garbanzo beans

1 15 ounce can of diced tomatoes

1 1/2 tablespoons ground cumin

1 tsp salt

1 tsp ground black pepper

water, as needed

Directions

Step 1: In a large pot (8 qt.) heat the olive oil (medium high heat) and sauté the chopped onions. Once onions have begun to turn color, add the ground beef. Cook and stir beef and onion until the beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.

Step 2: Pour beef broth into the pot. Stir cabbage, celery, carrot, bell pepper, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as needed to assure ingredients are completely submerged in liquid. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the cabbage wilts and the celery is tender, about 30 minutes.

Serving Size: 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DAVENOHE.