Recipe by 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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2 (16 ounce) cans
red kidney beans, drained
beef bouillon cubes
1 1/2 teaspoons
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 garlic. I cut the cumin to avoid the "chili" comments a few had shared. I also used chicken broth instead of water. I served this over brown rice, again because it's a whole grain, and it was so yummy. Great recipe that you can throw together in a few minutes and allow to cook all day. I did 8 hours on low and then it was on warm for about 2 hours. It was perfect.
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 it had a nice color and taste.( Use dark red kidney beans for color ). I also served with chopped cilantro . Those who like cilantro thought it a fantastic addition. This is a low cost and satisfying meal. If I make it the day before..any fat rises and solidifies on top and can easily be removed for a low fat meal. Great with cornbread.
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 add the water- let the liquid from the beans and the tomatoes be the broth! I cooked this on the stove in a big pot in about an hour and a half- no problems. Also- wait to add the cabbage until you're about halfway done, and definitely add about a full head of cabbage. This was great and we will be enjoying this again- thanks!
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. So it is not over cooked.
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 garlic powder when frying the meat, and I also cut up some celery and dropped it in as well.
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. It made a thick flavorful soup which I cooked in the crock pot.
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 to your diet! Healthy and delicious!
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 reduced the cumin a bit.
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage Beef Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 78
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