Beefy Cabbage and Bean Soup Recipe

"This soup freezes very well just freeze in serving-size portions to enjoy later for another meal, for the best flavor make certain to brown the ground beef well, pork sausage meat can be replaced for the ground beef, make this as spicy as you like by adjusting the chili flakes… This soup tastes even better the next day. If I have some fresh beets in my fridge I add them into this soup also"

Original is 5 servings

Metric US

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Nutritional

Serving Size: 1 (786.5 g)
Calories 754.3
Total Fat - 33.1 g
Saturated Fat - 10.6 g
Cholesterol - 215.7 mg
Sodium - 1957.1 mg
Total Carbohydrate - 40.2 g
Dietary Fiber - 6.6 g
Sugars - 19.4 g
Protein - 72.7 g
Calcium - 174.7 mg
Iron - 9.7 mg
Vitamin C - 73.7 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large pot or Dutch oven cook the ground beef until no longer pink. Add in garlic and onion; cook over medium-high heat until the meat is browned (this may take about 10-12 minutes to brown the meat). Add in the diced celery, chopped garlic and chili flakes the last 2 minutes of cooking time.

Step 2

Add in all remaining ingredients; bring to a boil stirring. Reduce heat to low; partially cover and simmer for about 1-1/2 hours seasoning with salt and pepper about halfway through cooking.