Best Cabbage And Beef Soup Recipes

CABBAGE AND BEEF SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

CABBAGE AND GROUND BEEF SOUP

Steps:

• In a large saucepan, cook ground beef at medium-high heat, stirring from timet to time for about 5 minutes or until not pink. With a skimmer, took out the beef and put in a bowl. Set aside. Deglaze the saucepan and then wipe off the grease.
• In the saucepan, heat oil at medium heat. Add onion, garlic, thyme, marjoram, salt, pepper and cloves. Cook, stirring, for about 5 minutes or until onion has soften. Add cabbage, carrots and celery. Cook, stirring, for 3 minutes. Add stock, water, tomato paste and bay leaves. Stir.
• Put the beef back in the saucepan and bring to boil. Reduce heat, cover and let simmer for about 15 minutes (me it was near 25 minutes) or until cabbage is tender. Add cooked rice and reheat for about 2 minutes. Remove bay leaves. Serve the soup with lemon quarters.

SWEET-AND-SOUR BEEF CABBAGE SOUP

Steps:

• In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender. , Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.

SHONEY'S BEAN AND BEEF CABBAGE SOUP

Steps:

• 1. Rinse beans and pick out any broken or bad beans. Soak the beans for two hours and drain.
• 2. Cook the beans until almost done according to the package.
• 3. Brown the ground beef and sausage and drain.
• 4. Add the onion, bell pepper, celery, and garlic and cook about 10 minutes.
• 5. Add this and your cans of tomatoes to the bean pot.
• 6. Season to your personal taste.
• 7. Cook about an hour longer. When beans are tender, mash some of the beans along the sides of the pot to get a thicker soup.
• 8. Add the chopped cabbage and simmer twenty more minutes. Serve warm with fresh toasted homemade croutons!

INSTANT POT® CABBAGE AND BEEF SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function for medium heat. When the display reads "Hot," add olive oil to coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook to soften, stirring frequently, about 5 minutes. Turn off Saute mode.
• Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir. Serve while hot.

CABBAGE AND BEEF SOUP

Steps:

• In large pot or dutch oven, brown beef and onion.
• Add all ingredients except parsley.
• Bring to boil.
• Reduce heat and simmer, covered, for 1 hour.
• You may add extra water if you like a thinner soup.
• Garnish with parsley to serve.

HEARTY CABBAGE, BEEF, AND LENTIL SOUP

Steps:

• Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.
• While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.

BEEF AND CABBAGE SOUP A LA SHONEYS

Steps:

• Dice the vegetables.
• Brown the ground beef.
• Drain.
• Add onion, celery, bell pepper and garlic.
• Cook until wilted.
• Add the diced cabbage.
• Add tomatoes juice and all.
• Add Worcestershire sauce.
• Add pepper.
• Add 2 cups water.
• add boullion cubes
• Add drained beans.
• Cook 30 minutes.

COUNTRY BEAN, BEEF AND CABBAGE SOUP

Steps:

• Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
• Cook beef over medium heat until it's crumbly and no longer pink.
• Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
• Bring to a boil over high heat; cover and simmer for about 15 minutes.
• Add cabbage and beans, turn heat up to high and bring to a boil.
• Cover and simmer on low heat for 20 minutes.
• Remove bay leaf and serve.

1930'S CORNED BEEF AND CABBAGE SOUP

Steps:

• Empty beef into large soup pot; cover with water and mush it a bit.
• Let come to a boil and stir nicely to get the beef flavor going.
• Add cabbage and fresh carrots.
• add more water to cover and let simmer about 30 minutes.
• Add Potatoes and corn and continue to add small amounts of water to keep enough broth for cooking and flavoring.
• Simmer until potatoes and carrots are fork tender.
• Stir occasionally to ensure equal tenderness.
• Serve in large bowls and lots of cut homemade bread--you're going to need it!
• Its usually a 2 hour prep and cook combined.
• The longer it simmers the better the flavor.

BEEF AND RED CABBAGE SOUP

Steps:

• Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil.
• Reduce heat, cover, and simmer for 2 hours.

ALEA'S CORNED BEEF AND CABBAGE SOUP

Steps:

• Add the broth, chopped potatoes, onion, and garlic to a large pot.
• Bring to a boil, reduce flame and simmer until potatoes are fork tender.
• Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
• Will you be taking advantage of the great sales on cabbage? If so, what will you make with your cabbage?

THE QUIET MAN IRISH PUB CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP

Steps:

• 1. Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender. Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer. Garnish with chopped parsley.

CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP

Steps:

• Combine first 6 ingredients to large pot.
• Bring to boil, reduce heat and cook until vegetables are tender.
• Mix cornstarch and water together to make a paste.
• Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
• Now simmer, then add cream, butter, salt, pepper and beer.
• Garnish with chopped parsley.

BEEF, BEET AND CABBAGE SOUP (CROCK POT AND WW)

Steps:

• In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes). Transfer beef to slow cooker.
• Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients.
• Cover and cook on low for 8-10 hours.
• Remove bay leaf and serve.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Add all ingredients to crock pot, except potatoes, stir well.
• Cook on high for one hour, turn to low for another 3-4 hours.
• Add potatoes, cook until tender.
• Usually another hour and half.
• You may need to adjust time, depending on crock pot.

GINGERY BEEF AND CABBAGE SOUP

Steps:

• Place mushrooms in a bowl, cover with water and allow to stand for 30 minutes to soften. When the mushrooms are soft remove the stems and slice the caps. Reserve the soaking liquid.
• Meanwhile, heat the oil in a heavy saucepan or casserole, add the ginger and garlic and saute over medium heat for several minutes. Do not allow the garlic to brown. Sprinkle with five-spice powder and stir.
• Add the onion and cabbage and continue to cook, stirring from time to time, until the vegetables have wilted. Add the beef, the mushrooms, the mushroom-soaking liquid and the stock or water. Bring to a simmer and cook gently, partly covered for one-and-a-half hours. Skim the surface a few times in the beginning. When the beef is tender, season the soup to taste with salt and pepper and serve. If desired, the soup can be served over cooked brown rice or egg noodles.

BEEF, CABBAGE AND TOMATO SOUP

Steps:

• Spray the bottom of a large saucepan with vegetable oil. Over medium-high heat, cook ground beef and onion for about 5 minutes, or until the meat has lost its pink color, using the edge of a plastic spoon or spatula to break up the beef as it cooks. Pour off any accumulated fat. Add the beef broth and the remaining ingredients except for the rice, and bring to a boil. Reduce the heat to low, cover and simmer gently for 40 minutes. Add the rice and simmer for 20 minutes more, until the rice is cooked. Remove the bay leaf and serve. Makes 3 quarts. LeanNotes: Ground all-white-meat turkey may be substituted for the ground beef. Use chicken or turkey broth for the beef broth. Nutrition values per 1½-cup serving: 124 calories(17.1 percent from fat), 2.4 g fat (0.9 g saturated), 16.9 g carbohydrates, 2.3 g fiber, 9.6 g protein, 12.3 mg cholesterol, 840 mg sodium. SaltSense: Omitting the added salt reduces the sodium per serving to 696 mg. Using no-salt-added beef broth further reduces the sodium per serving to 80 mg.

SWEET AND SOUR BEEF CABBAGE SOUP

Steps:

• 1. Heat oil on Med-High in a lg stock pot.
• 2. Brown ground beef with caraway seeds and thyme.
• 3. Stir in bell peppers, onions and apples cooking for 2-3 min.
• 4. Add broth, tomatoes, sugar and paprika. Simmer for 10 min.
• 5. Add cabbage and cook for 3-4 min.
• 6. Turn off the heat and add the vinegar. Add salt and pepper to taste.
• 7. Serve with a good crusty bread.