CABBAGE BEEF SOUP RECIPE RECIPES
CABBAGE AND BEEF SOUP RECIPE: HOW TO MAKE IT
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina
Provided by Taste of Home
Total Time 01 hours 20 minutes
Prep Time 10 minutes
Cook Time 01 hours 10 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.
Nutrition Facts : Calories 116 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 582mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 11g protein. Diabetic Exchanges 1 starch
CORNED BEEF AND CABBAGE SOUP RECIPE | FOOD NETWORK KITCHEN ...
All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.
Provided by Food Network Kitchen
Total Time 40 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
- Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
- Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
- Stir in the corned beef and season with salt and pepper.
Nutrition Facts : Calories 352, FatContent 11 grams, SaturatedFatContent 6 grams, CholesterolContent 38 milligrams, SodiumContent 349 milligrams, CarbohydrateContent 50 grams, FiberContent 9 grams, ProteinContent 16 grams
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My husband was never too fond of cabbage—until the first time he tried this cabbage soup recipe from my aunt. Now he even asks me to make this soup! —Nancy Stevens, Morrison, Illinois
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