Chili Cabbage Soup Food

HEALING CABBAGE SOUP

Healing Cabbage Soup image

My body craves this soup whenever I have a cold, but it's good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!

Provided by JGCASE

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

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
½ onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
½ head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Steps:

In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Nutrition Facts : Calories 82.1 calories, Carbohydrate 8.6 g, Fat 5.2 g, Fiber 2.4 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 435.9 mg, Sugar 5.6 g

CROCK POT CABBAGE CHILI SOUP

Crock Pot Cabbage Chili Soup image

Make and share this Crock Pot Cabbage Chili Soup recipe from Food.com.

Provided by Dancer

Categories Beginner Cook

Time 6h15m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

3 cups coarsely chopped cabbage
1 chopped onion
3 cups tomato juice
1 (10 1/2 ounce) can tomato soup
1 (10 ounce) can kidney beans, rinse & drain
2 teaspoons chili seasoning mix

Steps:

In a crock pot, combine cabbage, onion, juice& soup.
Add kidney beans& chili seasoning mix.
Mix well to combine.
Cover& cook on low 6 to 8 hours.
Mix well before serving.

Nutrition Facts : Calories 210.6, Fat 1.4, SaturatedFat 0.4, Sodium 1494.3, Carbohydrate 44.9, Fiber 8.3, Sugar 22.5, Protein 9.7

DIANN'S CHILI VEGETABLE SOUP

Diann's Chili Vegetable Soup image

This recipe came about when I tried to make a cabbage soup similar to the one served at a local restaurant. It is now a family favorite. I make it in a large quantity to share and to freeze.

Provided by PICKS

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

Yield 40

Number Of Ingredients 13

Ingredients

2 pounds ground beef
6 stalks celery, chopped
2 onion, chopped
1 green bell pepper, chopped
1 small head cabbage, chopped
3 (15 ounce) cans kidney beans
46 fluid ounces tomato-vegetable juice cocktail
1 (46 fluid ounce) can tomato juice
2 (15 ounce) cans whole kernel corn, drained
4 (14.5 ounce) cans diced tomatoes
3 tablespoons chili powder
¼ tablespoon garlic powder
salt and pepper to taste

Steps:

In a large soup pot, saute ground beef until brown. Drain excess fat.
Add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. Bring to a boil, then reduce heat to low. Cover pot and let simmer about one hour, or until celery is tender. Add garlic powder and salt and pepper to taste.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 15 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 7.3 g, SaturatedFat 2.5 g, Sodium 420.7 mg, Sugar 4.7 g

CABBAGE AND BEEF SOUP

Cabbage and Beef Soup image

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 1h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1/2 medium head cabbage, chopped
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley

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.

Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

MEXICAN CABBAGE ROLL SOUP

Mexican Cabbage Roll Soup image

I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. -Michelle Beal, Powell, Tennessee

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium onion, chopped
6 cups chopped cabbage (about 1 small head)
3 cans (4 ounces each) chopped green chiles
2 cups water
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons minced fresh cilantro
Optional toppings: pico de gallo and reduced-fat sour cream, optional

Steps:

In a large saucepan, cook and crumble beef with seasonings over medium-high heat until no longer pink, 5-7 minutes. Remove from pan., In same pan, heat oil over medium-high heat; saute onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chiles, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. Stir in cilantro. If desired, top with pico de gallo and sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 186 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 604mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

CHILI-CABBAGE SOUP

Chili-Cabbage Soup image

A friend offered this up....serve with cornbread and salad. NOTE: Watching calories, fats? Brown burger, rinse, then add back to pan with other ingredients. Or use ground turkey or ground meat substitute.

Provided by Diane Cash

Categories Other Main Dishes

Time 1h

Number Of Ingredients 9

Ingredients

1 lg onion
1 tsp minced garlic
1 lb lean ground beef
1 pkg chili mix
2 can kidney beans, canned
1 can crushed tomatoes
1 lg container low sodium beef broth
1 sm half head cabbage
olive oil

Steps:

1. Brown ground beef, rinse. Set aside, brown onion and garlic in olive oil. Add ground beef. Combine with one packet of chili mix, tomatoes and beef broth. Add salt and pepper as desired. After chili cooks for approximately 15-20 minutes, add cabbage. Cook to desired crispness. Per bowl, add 1 dollop of sour cream or french onion dip. Top with 4 shredded cheese. Enjoy!

HEARTY CROCKPOT CABBAGE BEEF CHILI

Hearty Crockpot Cabbage Beef Chili image

This soup is so tasty and so easy! Even my picky 5 year old loved it and was disappointed he couldn't have more the next day.

Provided by Cookin Momma

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
1 large onion, chopped
2 cups chopped cabbage
1 (16 ounce) can red kidney beans, undrained
8 ounces tomato sauce
15 ounces stewed tomatoes
2 beef bouillon cubes
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook ground beef and onion in a pan over medium high heat until beef is browned and crumbled. Drain fat, and transfer beef to a slow cooker.
Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, cumin, salt, and pepper. Stir and cover.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.
Stir occasionally and add water as desired to maintain the consistency you desire.
Enjoy!

CABBAGE CHILI

Cabbage Chili image

Had to use up a head of cabbage.Trying to cut down on our meat intake It was cold outside. Made this stew.Actually It turned out very good.

Provided by Katha

Categories Vegetable

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups chopped cabbage
1 cup chopped onion
3 cups reduced-sodium tomato juice
1 (10 1/2 ounce) can tomato soup
1 (10 ounce) can kidney beans, rinsed & drained
2 -3 teaspoons chili seasoning mix
1 cup cooked small shell pasta
1/2 cup finely shredded Mexican blend cheese (optional)
crushed tortilla chips (optional)
sour cream (optional)

Steps:

In a crock pot,combine cabbage, onion, tomato juice& tomato soup.
Mix well.
Add kidney beans& chili seasonings.
Mix again to blend well.
Cover and cook on low 6-8 hours.
Mix well before serving.
4-6 servings.
Top each bowl with desired garnishes.

Nutrition Facts : Calories 249.4, Fat 1.4, SaturatedFat 0.4, Sodium 650.2, Carbohydrate 52.3, Fiber 7.2, Sugar 17.8, Protein 10.4

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