Kathy's Cabbage Soup Recipe - Allrecipes.com
  • READY IN 50 mins

Kathy's Cabbage Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  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.
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Nutrition

  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 610 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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