Beefy Cabbage and Bean Soup
Created by KittenCal on January 26, 2012
- Servings: 5
- Prep Time: 15m
- Cook Time: 90m
- Recipe #4343
Ingredients
- 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
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.
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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.
Nutritional Facts
- 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