Cabbage Beef Soup

Cabbage Beef Soup

NANCYSCOTT1

"Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!"
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Ingredients

8 h 20 m servings 211 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 1154 mg
  • 46%

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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Directions

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  1. Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
  2. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

Read all reviews 384
  1. 499 Ratings

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Most helpful positive review

Wondeful and healthy. I used pinto instead of kidney beans as I've read pintos have more nutritional value. I used diced tomatoes instead of tomato sauce and added two teaspoons of diced garli...

Most helpful critical review

I left out the salt and cumin. Because it had bouillon cubes and canned sauce and beans,it already had plenty of salt. The cumin made it taste like chili which was not what I wanted. Overall i...

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Wondeful and healthy. I used pinto instead of kidney beans as I've read pintos have more nutritional value. I used diced tomatoes instead of tomato sauce and added two teaspoons of diced garli...

Excellent- I was so happy with the way this turned out! I used 2 cans of tomato sauce, one can of diced tomatoes, 2 cans of beans (non-drained) and one additional can of beans (drained). Don't...

The soup was very tastey. It does remind me of a thin chili. Next time I beleive I will only use two beef bouillon cubes. I also learned you may want to add cabbage half way through cooking time...

We really enjoyed this soup. It tastes a lot like the cabbage beef soup at Shoneys restuarant. My husband had never heard of cabbage beef soup before, but he really really loved. I did add some ...

My husband and I both loved this soup. I only used 2 cans of tomato sauce and substituted the third can with a can of diced tomatoes. I did not add the water at all and did not drain the beans. ...

Thanks for sharing this recipe!!! I've made it over and over again since I first stumbled upon it, and my whole family loves it. I'm giving it 5 out of 5 stars because it's a great concept and i...

Chili beans were a hit in this recipe. I also used beef base instead of cubes to cut down on the sodium. Ground turkey made this even lower fat; a great way to add some cruciferous vegetables ...

This did seem a bit like chili with cabbage in it. I used ranch style beans and black beans as well as a 14 oz. can of diced tomatoes and 16 oz. of tomato sauce. I added garlic to the beef and...

I gave this a 5 even tho i change a coupel thing, i did not have kidney beans, but i used fresh green beans (my kids love those) made a double batch hoping to freeze some but it did not last, br...

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