Best Cabbage Soup Recipe 475 Recipes

CABBAGE SOUP

Cabbage Soup image

My husband was never too fond of cabbage-until the first time he tried this cabbage soup recipe from my aunt. Now he even asks me to make this soup! -Nancy Stevens, Morrison, Illinois

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 20 servings (5 quarts).

Number Of Ingredients 11

Ingredients

1 medium head cabbage, chopped
1 cup chopped celery
1 cup chopped onion
8 cups water
1 teaspoon beef bouillon granules
1 tablespoon salt
2 teaspoons pepper
1-1/2 pounds ground beef, browned and drained
2 cans (15 ounces each) tomato sauce
1 tablespoon brown sugar
1/4 cup ketchup

Steps:

In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 567mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CABBAGE SOUP

Cabbage Soup image

Don't let the name keep you away! Cabbage soup is a hearty, tasty, and yes, even healthy recipe that's loaded with fresh vegetables.

Categories autumn weeknight meals winter main dish soup

Time 45m

Yield 6-8 servings

Number Of Ingredients 13

Ingredients

3 tbsp. olive oil
1 medium yellow onion, chopped
2 medium carrots, sliced
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground fennel seeds (optional)
1 small (2-lb.) head green cabbage, chopped
4 garlic cloves, chopped
4 c. vegetable broth
2 15-oz. cans diced tomatoes, undrained
2 bay leaves
2 15-oz. cans white beans, drained and rinsed
Chopped parsley, for garnish

Steps:

In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, salt, pepper, and fennel seeds, if using. Cook, stirring occasionally, until the vegetables are slightly softened, 5 to 7 minutes. Add the cabbage and the garlic to the pan and stir to combine. Cook, stirring occasionally, until the cabbage is slightly softened, about 5 minutes.
Add the broth, tomatoes, and bay leaves. Bring to a simmer; cover, and cook until the cabbage is tender, about 15 minutes. Stir in the white beans and simmer, uncovered, for 5 minutes. Remove the bay leaves.
Serve in soup bowls topped with parsley.

OLD-WORLD CABBAGE SOUP

Old-World Cabbage Soup image

A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.

Provided by Carol Fetsco

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 4h

Yield 20

Number Of Ingredients 9

Ingredients

½ medium head cabbage, chopped
4 large carrots, cubed
1 sweet onion, minced
4 stalks celery, cubed
¾ cup ketchup
1 ½ cups tomato-vegetable juice cocktail
3 cups vegetable broth
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can peeled and diced tomatoes

Steps:

Place chopped cabbage into an 8-quart soup pot.
Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
Microwave diced celery in 2 tablespoons water for 4 minutes on high.
Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
Reduce heat to simmer and cook for 2 to 3 hours.
Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g