Southwestern Beef And Cabbage Soup Food

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

CORNED BEEF AND CABBAGE SOUP

Corned Beef and Cabbage Soup image

All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping 1/4 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
Kosher salt and freshly ground pepper

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.

Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams

CABBAGE AND BEEF SOUP

Cabbage and Beef Soup image

Hearty, thick soup that tastes very much like stuffed cabbage rolls. This is sooo easy, and my family loves it. Sure to please even the heartiest of appetites!

Provided by Manda

Categories Vegetable

Time 1h30m

Yield 3 quarts, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
3 cloves garlic, finely chopped
1/4 cup chopped onion
2 stalks celery, chopped
1 (16 ounce) can kidney beans, undrained
1/2 head cabbage, chopped
1 (28 ounce) can diced tomatoes, liquid reserved
1 can water
4 beef bouillon cubes
chopped fresh parsley (, to garnish)

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.

BEEF AND CABBAGE SOUP A LA SHONEYS

Beef and Cabbage Soup a La Shoneys image

i tried to copy this cause we have no shoneys up here and i really like this soup

Provided by Dienia B.

Categories Low Cholesterol

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground beef
1/2 head cabbage
2 celery ribs
1 bell pepper
1 onion
1 (16 ounce) can kidney beans
1 (28 ounce) can tomatoes
4 beef bouillon cubes
2 garlic cloves
2 teaspoons Worcestershire sauce
2 cups water
1 teaspoon pepper

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.

SOUTHWESTERN GROUND BEEF SOUP

Southwestern Ground Beef Soup image

This soup is really good but a little spicy. If you think it will be too hot for you substitute stewed tomatoes for the ones with chilies. It is good served with cheese and sour cream. It is from the Six Ingredients or Less Slow Cooker cookbook.

Provided by adena mangis

Categories Low Cholesterol

Time 4h10m

Yield 10 cups

Number Of Ingredients 5

Ingredients

1 lb lean ground beef
1 cup chopped onion
2 cups frozen mixed vegetables, thawed
1 (28 ounce) jar spaghetti sauce
1 (14 1/2 ounce) can tomatoes and green chilies

Steps:

1. Brown ground beef and onion; drain and place in a slow cooker.
2. Add remaining ingredients and 3 cups of water.
3.Cover and cook on low 4-5 hours.(Check at about 3 hours to make sure it isn't cooked some slow cookers are hotter than others.).

Nutrition Facts : Calories 184, Fat 6.8, SaturatedFat 2.2, Cholesterol 29.5, Sodium 620.6, Carbohydrate 18.7, Fiber 2.4, Sugar 8.1, Protein 12.7

SOUTHWESTERN SOUP

Southwestern Soup image

A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

Ingredients

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

Steps:

In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.