Name: Cabbage Beef Soup
Ingredients: 1 28oz. can chopped or diced tomatoes with juice; 4 cups water; 1 16oz. can kidney beans, undrained; 2 celery ribs, chopped; ½ tsp. garlic salt; ¼ tsp. garlic powder; ¼ tsp. black pepper; 4 beef bouillon cubes; 1 lb. lean ground beef; 1 med. onion, chopped; ½ head cabbage, chopped

Ingredients

Units Scale

2 carrots
(1) 13 3/4 oz can chicken broth
1 turnip
(1) 8 oz can tomato sauce
1 large potato
2 sprigs parsley
1 Tbsp Vegetable oil
1 bay leaf
1/4 tsp pepper
1/4 tsp salt
2 tsp sugar
1 cup shredded cabbage
2 tsp red wine vinegar
1 medium onion, chopped
1/2 lb kielbasa, cut into 1/2″ slices
(1) 10oz pkg frozen baby lima beans

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Instructions

Pare & chop carrots, turnip, and potato.
In 3 qt saucepan, heat oil over medium heat.
Add chopped vegies and onion. Saute’ 10 minutes, until lightly browned.
Add chicken broth, tomato sauce, parsley, bay leaf, salt & pepper.
Bring to a boil. Reduce heat, cover and simmer 15 minutes.
Uncover soup, remove and discard bay leaf.
Bring soup to a boil. Stir in all remaining ingredients.
Boil 5-7 minutes, stirring occasionally, until cabbage is crisp tender.

Author: Bobbi Denney

Nutrition

Serving Size: 8

Keywords: cabbage soup, soups, sausage soup