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Kathy's Cabbage Soup

Kathy E-M

"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."
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50 m servings 196 cals
Original recipe yields 16 servings


  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef and onion to an 8-quart stock pot.
  2. Pour beef broth into the pot. Stir cabbage, celery, 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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