CABBAGE SOUP WITH V8 RECIPES

V8 CABBAGE SOUP RECIPE - FOOD.COM

V8 Cabbage Soup Recipe - Food.com image

I've tried a variety of cabbage soups, and none can compare to my tasty bowl of heaven, taste great and its good for you !!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 5 quarts, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 head cabbage
1 large yellow onion
2 green bell peppers
1 bunch celery
5 -6 large carrots (peeled )
1 (7 ounce) can mushrooms
1 -1 7/8 ounce vegetable soup mix
1 -46 fluid ounce low-sodium V8 juice
1 (14 ounce) can Mexican-style tomatoes
1 tablespoon extra virgin olive oil

Steps:

Clean and cut your fresh vegetables into small bite size pieces.
Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes.
Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour.
If you want your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.

Nutrition Facts : Calories 144.1, FatContent 3.2, SaturatedFatContent 0.6, CholesterolContent 0.1, SodiumContent 722.7, CarbohydrateContent 27.5, FiberContent 8, SugarContent 12.5, ProteinContent 5.9

CABBAGE BEEF SOUP RECIPE | ALLRECIPES

Cabbage Beef Soup Recipe | Allrecipes image

Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!

Provided by NANCYSCOTT1

Categories Cabbage Soup

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours 0 minutes

Yield 10 servings

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 pound ground beef
½ large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
2 cups water
24 ounces tomato sauce
4 beef bouillon cubes
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

Steps:

Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

Nutrition Facts : Calories 210.7 calories, CarbohydrateContent 20.3 g, CholesterolContent 27.6 mg, FatContent 8.7 g, FiberContent 7.3 g, ProteinContent 14.1 g, SaturatedFatContent 2.6 g, SodiumContent 1154.2 mg, SugarContent 4.2 g

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In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.

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