CABBAGE AND BEEF SOUP
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
Time 1h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
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
EASY CABBAGE SOUP WITH BEEF- GRANDMA'S
Try this cabbage soup for a warm and hearty supper.
Provided by Kathie Carr
Categories Vegetable Soup
Time 2h15m
Number Of Ingredients 11
Steps:
- 1. In a large stock pot combine tomatoes with liquid, beef brisket, carrot, onion and celery. Cover with cold water and season with vinegar and sugar to taste. Simmer over low heat for at least 2 hours, add cabbage and simmer 30-45 minutes longer, or until all ingredients are tender. Add additional seasoning to taste, including salt, pepper, cayenne, and/or garlic.
GRANDMA'S CABBAGE SOUP
Cabbage simmered in chicken broth along with tomatoes, garlic and onions. Adapted from a recipe posted by JGCASE on allrecipes.com
Provided by Grandpa and Grandma
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
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 15 minutes.
- Stir in tomatoes.
- Return to a boil, then simmer 15 to 20 minutes, stirring often.
GRANDMA'S BEEF CABBAGE SOUP
Another recipe my grandma was famous for- a very simple soup that freezes well. Perfect for winter (or anytime, if you ask me)!
Provided by Stephany Troi
Time P1DT6h20m
Yield 12-18 serving(s)
Number Of Ingredients 7
Steps:
- Cut roast into small pieces and place in crockpot.
- Season well with salt and pepper.
- Add beef broth and onions.
- Turn crockpot on lowest setting for at least 24 hours.
- Add vegetables and reseason with salt and pepper to taste.
- Recover crockpot and allow to cook for at least another 6-12 hours.
- Serve hot.
- Great with salad and fresh bread.
Nutrition Facts : Calories 321.9, Fat 22.6, SaturatedFat 9, Cholesterol 78.5, Sodium 332.5, Carbohydrate 6.3, Fiber 2.5, Sugar 3.8, Protein 23.1
GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP
And easy and tasty soup using canned corned beef, cabbage, corn, tomatoes, and potatoes. Very flexible and forgiving recipe. This soup tastes better each time it is reheated.
Provided by Apple Dumpling
Categories Corned Beef and Cabbage
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
- Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.
Nutrition Facts : Calories 577.3 calories, Carbohydrate 79.8 g, Cholesterol 72.2 mg, Fat 15.3 g, Fiber 11.3 g, Protein 33.1 g, SaturatedFat 5.7 g, Sodium 1390 mg, Sugar 12.2 g
GRANDMA'S BEEF VEGETABLE SOUP
This is one of my grandmother's recipes. Grandma use to put whatever she had in her kitchen into this soup. A big pot of homemade soup was always the favorite dish in my grandmas house. Back then with 9 kids it was always soups and stews.
Provided by litldarlin
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cover one blade roast and suet with water.
- Cook until tender.
- Add a few slices of onion and celery for flavor.
- Remove the meat.
- Add all your vegetables in chunks:.
- Cook vegetables until tender.
- Add one large can of whole tomatoes or diced tomatoes.
- Then add the meat back into the soup.
- Cook 8 -10 minutes longer then serve and enjoy.
- Note: If you want the soup to be thicker, you can use 1 can of Tomato Paste.
COUNTRY CABBAGE SOUP
My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12-14 servings (3-1/4 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.
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