Cabbage and Feta Cheese Soup

Prep Time
Cook Time
Ready In

"A tasty soup I really enjoy. it's quick and easy to put together."

Original recipe yields 7 servings


  • Serving Size: 1 (447.4 g)
  • Calories 92.6
  • Total Fat - 2.8 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 7.9 mg
  • Sodium - 1551.8 mg
  • Total Carbohydrate - 12 g
  • Dietary Fiber - 3.2 g
  • Sugars - 5.4 g
  • Protein - 6.6 g
  • Calcium - 174.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 37.5 mg
  • Thiamin - 0.1 mg

Step 1

Drizzle enough olive oil to coat the bottom of a large pot; add onions, carrots and rosemary and cook until onions are translucent.

Step 2

Add the broth, beef and cabbage; bring to a boil, reduce heat and simmer until cabbage and carrots are cooked through, about 30 minutes.

Step 3

Add the feta cheese and season to taste.

Step 4

Ladle into bowls and serve.

Tips & Variations

No special items needed.



Who would have thought to include feta in a soup, but it was delicious and I liked it!

review by:
(6 Feb 2014)


FANTASTIC!!! I was intrigued by the use of rosemary with cabbage and feta in this simple soup, and was very pleasantly surprised...the rosemary almost has a bay leaf flavor in this. I used a 2 cup package of shredded roast beef and water with half beef and half veggie bouillon. Once you add the salty feta, all of the flavors come out for a really lovely soup. This one is a KEEPER. Thanks Bea! Made for the Billboard recipe tag game.

review by:
(27 Dec 2012)