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Beefy Cabbage and Bean Soup

Here's how you make Beefy Cabbage and Bean Soup
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  • Servings: 5
  • Prep: 15m
  • Cook: 90m
  • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 pound ground beef (can increase to 1-1/2 pounds for a more meaty soup)
  • 1 tablespoon oil or bacon fat (to help brown the meat, I use bacon fat)
  • 1 medium onion, chopped
  • 2 celery ribs, diced
  • 6 to 8 garlic cloves, finely chopped (the more garlic the better!)
  • 1 teaspoon crushed chili flakes (or adjust to heat level or can use hot sauce)
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 1/2 medium cabbage, chopped
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 can water mixed with 1 tablespoon beef bouillon powder or use all low sodium beef broth (use the 28-ounce can from the diced tomatoes for measuring)
  • 1 (10 3/4 ounce) can condensed tomato soup, undiluted
  • 1 tablespoon Worcestershire sauce
  • Seasoned salt and fresh ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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