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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.
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.
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.
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)
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
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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)
By Ruth Kennedy
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!