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This is our very favorite soup, and is surprisingly easy and fun to make. It doesn't require a long cooking time before being ready to eat. Very nourishing, delicious, and fresh tasting. If you don't like a particular vegetable, you could leave it out and it'd still be a good soup. It makes a lot, and keeps for a couple of days in the refrigerator. Just take out the amount you want to eat or serve and heat it, leaving the rest in the fridge.
When beef is nicely browned (about 15 minutes), begin adding vegetables. While beef is browning, chop carrots very small.
Add chopped carrots and stir. Cover and cook for 3 minutes. Chop and add celery and stir. Cover and cook 2 minutes. Chop and add potatoes and stir. Cover and cook 6 minutes. Chop and add garlic, parsley, chopped red pepper and stir. Cover and cook 3 minutes.
Add dark red kidney beans. Stir, cover and cook for 2 minutes.
Add tomatoes, sugar, water, beef bouillon, and stir. Cover and cook 5 minutes.
Chop very small and add cabbage and stir. Cover and cook 5-6 minutes. Taste and correct salt and pepper.
If you like, add 1-2 Tbsp. Worcestershire or soy sauce. Stir, and put the cover on the pot. Turn off heat and allow to sit for 10-15 minutes. Soup is ready to eat.
This soup is wonderful all by itself, but best of all when served with nice hot buttered cornbread.
|Servings:||20 or more|
|Time:|| 30 Minutes Preparation Time|
about 60 Minutes Cooking Time
Source: Manager Friend at Shoney's Big Boy Restaurant in Knoxville, TN
By Julia from Boca Raton, FL
In Dutch oven, brown beef; add all remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 1 hour.
By Robin from Washington, IA
It's an easy and healthy recipe for soup with 0 points.
Spray soup kettle with cooking spray. Place onions, carrots and garlic in kettle and saute for 5 minutes.
Add broth, tomato paste, cabbage, green beans, basil, oregano, and salt and pepper to taste.
Simmer for a about 5 to 10 minutes until all vegetables are tender, then add the zucchini and simmer for another 15 to 20 minutes.
|Servings:||6 to 8|
|Time:||30 Minutes Preparation Time|
30 to 40 minutes Minutes Cooking Time
By Jim from Kansas City, KS
This soup is really beefy tomato. The healthy green cabbage flavor is mild. I really love this recipe because it is very hearty and healthy. It's easy to put together, and uses garden veggies. By changing a few of the ingredients, it can become another delicious soup version of cabbage rolls. When we make this soup, we can't stop eating it! And, it's frugal. I freeze leftovers when we have them. If you don't like the idea of biting down on a whole black peppercorn, use ground pepper instead. This soup is good served with a hearty type of bread.
Start browning the ground beef. Chop the cabbage, and place in a stock pot, add the beef broth, diced, chili flavored tomatoes, tomatoes with chilies, chili style beans, taco seasoning, whole black peppercorns, and the ground cumin.
Drain the browned ground beef, and add to the stock pot. Bring to a boil, then lower the temperature to a simmer. Stir occasionally for a couple of hours, or until the cabbage is tender.
*For cabbage roll soup, use regular diced tomatoes instead of flavored(about 64 ounces, or 2 quarts, or half a gallon), and add 1 and 3/4 cup or 2 cups regular rice (instead of the chili beans), and another 4 cups of beef broth (1 qt.), omit the Taco seasoning and the ground cumin. Season to taste starting with about 1/2 teaspoon of pepper, perhaps a little minced garlic (about one clove), and a medium sized diced onion. Taste.
Soup too spicy? Add the ingredients of the soup without seasonings. In this case, more unseasoned ground beef, unseasoned tomatoes, and more unseasoned beans or rice (see recipe and tip above), until it tastes right to you. Refrigerate, and freeze your leftovers.
|Servings:||8 - 16 ?|
|Time:||about 15 Minutes Preparation Time|
a couple of hours Hours Cooking Time
Source: My husband's mother and father were the inspiration for this recipe. They made a beefy, tomato-y, green cabbage soup that no one could resist. The soup pot was completely empty. Our version is heartier with the addition of chili beans.
By Carol L. from South Bend, IN
This is a yummy, inexpensive soup that is very hearty on a cold night!
Brown the meat in a very large soup pot, sprayed with non-stick spray. Pour off all of the fat. Add all the other ingredients and cook for a least 2 hours. It can be frozen in plastic containers.
In a large nonstick, soup pot, bring everything, except rice, to a full boil over high heat. Let boil for 6 minutes, stirring occasionally. Turn off heat and stir in rice. Cover and let sit for 5 minutes. Serve hot.
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I am looking for a cabbage soup recipe.
by Wendy Kennedy
1/2 lb ground beef (lean) (250 g)
1/4 cup finely chopped onions (50 ml)
1 cup beef broth (284 ml)
4 cups tomato juice (1 L)
1 cup water (250 ml)
3/4 tsp salt (3 ml)
1/4 tsp pepper (1 ml)
2 cloves garlic, mashed (.5 ml)
1/2 tsp granulated sugar (2 ml)
5 cups shredded cabbage (1.25 L)
Brown ground beef. Drain off fat. Put all ingredients in a large pot. Bring to a boil. Cover and simmer for 30 minutes. Makes about 8 cups.
From the kitchen of Anna
1 head green cabbage 4-6 large carrots
2 large green peppers 1 medium-large yellow onion
1/3 cup chicken soup base 1-2 cans whole tomatoes
1 small can tomatoe paste (optional) 4 teaspoons dry dill (or use fresh chopped)
water sour cream
In a large soup pot put a small amount of margarine to melt. Shred cabbage in bite size pieces. Place in pot to cook. Sprinkle small amount of chicken soup base over cabbage. As the cabbage is cooking on medium heat, clean and shred the carrots add to cabbage on stove until it looks like coleslaw.
At this point you may want to add a touch of water to the mixture to create more steam.
As the carrots are cooking dice the onion and add to pot, then add the green pepper. Stir this around and add a bit more soup stock. Once this has cooked for about 5 minutes add the can/s of whole tomatoes (crush them first). Then add about 4 canfulls of water to the soup. (You want the soup to look like soup) If you find the soup is to thin add the tomato paste.
Let this cook for a few minutes, then add the vinegar. This is to taste so it is a personal preference. (I add about 1 tablespoon, sometimes more). Add the dill in the last 5 minutes of cooking.
Just before serving add the sour cream or let each person add it themselves in their bowl. This is optional.
I would like to make cabbage soup. I have tried a couple of recipes, but haven't gotten the right one yet.
Does anyone have the original Weight Watchers soup recipe made with green and yellow beans, as well as the cabbage etc.?
By Raceyladie from St. Catharines, Ontario
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
I sent this recipe as a reply but so many requested it I thought I had better add it here. It is "Cabbage Soup".
Bring to a boil and simmer 45 minutes
Add: two tomatoes (or lg. can diced)
Cook another 15 min and then I put either sliced pork steak or sliced chicken breast (again bite sized)
And simmer another 20 minutes. It is so good. I make it so often that I add any other veggies like sliced broccoli stalks, bag of spinach, container of sliced mushrooms (just any leftovers you have) along right at the beginning. Don't taste after adding the raw meat, until the meat gets cooked. This was a lose weight soup and I'd eat it any time of day. My husband likes me to add cannel beans (drained ) and elbow mac cooked then it's like a minestroni. Hope you like it!
By Janet B
Sounds yummy. Thanks for sharing it, I will be trying this one! (10/01/2005)
Cabbage Soup sounds delicious! I'll make it tomorrow. Note: about weight loss--- eating this with other foods can be helpful for weight loss BUT do not eat it as your only food source. Your body needs other essential foods to be healthy --- all from the basic 5 food groups (Protein, Fat, Carbs---YES Carbs, Vits. Min.s and Water) Carbs consists of Grains, fruits & Vegetables (ESSENTIAL for Energy production). You can lose weight by eating all basic 5, in small quantities. If you lose more than two pounds per week you are losing some body fat but also losing MUSCLE Mass. Not Good!
By Paula Perrino, DTR
We made this soup for last night's meal. Kudo's to Janet B. It is a delicious recipe. We made our own broth and added lots of celery leaves to the broth. We baked the chicken with a coating of olive oil and minced garlic. We also added 1 tsp. of curry powder. Highly recommended!