Beef Cabbage Soup
A hearty soup and a great base, this Beef Cabbage Soup recipe is so easy to make! Works well in the crockpot too.
Servings: 9 cups
Calories: 187kcal
Ingredients
- 1 lb Ground Beef
- 1 medium head of cabbage chopped, about 4-5 cups
- 1 red bell pepper diced
- 1 yellow onion diced
- 1 16oz can dark kidney beans
- 2 stalks of celery sliced
- 1 28oz can crushed tomatoes for the most flavor, I use canned whole tomatoes and rough chop while saving the juice.
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Chili Powder
- 1 teaspoon beef base I use better than bouillon
- 1 cup beef broth
- ¼ teaspoon garlic powder
- Salt and Pepper to Taste
- Oyster Crackers
Instructions
- In a large pot over medium heat, brown the ground beef and drain.
- Add all the remaining ingredients to the beef. For the canned tomatoes and kidney beans, add the juice as well. Bring to a boil and simmer for about 30 minutes or until the onion and celery are tender.
- Serve hot with oyster crackers, if desired
Notes
To freeze extras, let it cool completely before putting it into an airtight container and freezing. The soup will keep for about 2-3 months.
Nutrition
Serving: 1cup | Calories: 187kcal | Carbohydrates: 16.1g | Protein: 19.2g | Fat: 4.8g | Cholesterol: 45mg | Sodium: 490mg | Potassium: 375mg | Fiber: 3.2g | Sugar: 3.1g | Calcium: 30mg | Iron: 11mg
