Tomato Cabbage & Beef Soup Recipe

"A KC Favorite! --- To blend and intensify the flavor I recommend making this soup 1-3 days ahead of time. I like to also make this soup using mini meatballs in place of bulk ground beef"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (336.2 g)
Calories 488
Total Fat - 30.1 g
Saturated Fat - 10.6 g
Cholesterol - 143.3 mg
Sodium - 957.7 mg
Total Carbohydrate - 10.7 g
Dietary Fiber - 2.7 g
Sugars - 3.3 g
Protein - 42.2 g
Calcium - 90 mg
Iron - 5.5 mg
Vitamin C - 36.8 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

In a Dutch oven cook beef over medium heat until browned (about 15 minutes, beef should be browned). Drain add in onion, celery and garlic; cook for 3 minutes.

Step 2

Stir in the chili flakes and next 4 ingredients; bring to a boil stirring. Reduce heat to low and simmer for about 1 1/2 hours seasoning with salt, pepper and hot sauce as desired during cooking time. Ladle into bowls and sprinkle with Parmesan cheese. Delicious!