Tomato Cabbage & Beef Soup
Created by KittenCal on January 20, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 90m
- Recipe #4217
Ingredients
- 1 pound ground beef (or can use 1 pound Italian sausage links, casings removed)
- 1 medium onion, chopped
- 1 celery rib, diced
- 8 garlic cloves, minced (yes 8 cloves! the more the better)
- 1 teaspoon crushed chili flakes, or to taste
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1/2 medium head cabbage, chopped
- 1 (28 ounce) can diced tomatoes, undrained
- 2 (14 ounce) cans beef broth
- Seasoned salt and fresh ground black pepper to taste
- Hot sauce, optional and to taste
- Fresh grated Parmesan cheese, to taste
How to Make
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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.
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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!
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Step 3: This soup freezes very well.
Nutritional Facts
- 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