Cabbage and Beef Soup
Total TimePrep: 10 min. Cook: 70 min.
Makes12 servings (3 quarts)
Delicious! I did add 1 T. Chili powder and used 1 can diced tomatoes (14. 5 oz. ) and 1 can of tomatoes with green chiles (14.5 oz.). My family loved it!
I have now made this soup at least a dozen times. It's wonderful. I think it has become my all time favorite. A batch lasts us two days for the two of us. And then I freeze two additional meals. It keeps well and heats up nice. I can't thank you enough for this recipe. The odd thing is I'm not a cooked cabbage person, raw in coleslaw, yes, but never cooked. My husband loves cabbage rolls and tried this soup out for him. And now, I can't get enough. Thank you, Thank you!
This is a really good soup base. The only thing we decided to change was to add a small onion to it. It’s a keeper.
I've made 32 pints of this soup, canning it using Steam Pressure Cooker Canning protocol. I hot packed my jars so that the cabbage was cooked down enough. The ONLY changes to ingredients I made was to use bulk Italian sausage instead of hamburger and to use chicken broth (low sodium) instead of water. I take this soup for lunch often to my volunteering gigs and have learned to take copies of this TOH recipe for those who inveritably ask for it. This soup also goes to Burning Man every year.
Made several adjustments to suit me and my family, using ground chuck with very little grease so I did not drain, did not drain kidney beans, whole medium sized cabbage head, medium onion chopped, two carrots sliced, extra teaspoon of beef bouillon granules, tablespoon of Worcester sauce, what I thought would be two days eating was all eat so I say they enjoyed it pretty good, thinking next time two pounds of ground chuck though
This recipe was so bland, I had to keep ramping up the spices. Thank goodness for interesting blends from Penzey's. I even added a few ingredients -- diced carrots and chunked potatoes. So, the recipe base was as written, other than more spices, carrots, and potatoes. Even so, this recipe was so "blah" and instantly transported me back to the 1970s and 1980s when you ate cabbage vegetable soup all day to lose weight. Unlimited Cabbage Soup Diet -- that's what this tastes like -- but with beef added. Even after my spice and veggie additions, this was one of the most boring soups I've ever made, and I've loved making homemade soup. Just didn't score with me, and none of the family ate the leftovers. Now, the spice blends are totally up to me of course -- can't fault the recipe for that -- but it just was putting a fancy hat on a dull mannequin, basically.
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I used beef broth instead of water and beef granules. I also added onion, a tsp. of brown sugar, a tsp. of tomato paste, a tsp. of umami, and a dash of worchestire sauce.
Oh my, this soup was delicious and filling. Will put this in my re ipe box to make again.
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