Ingredients45 m servings 115 cals
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.
Per Serving: 115 calories; 4.3 g fat; 14.3 g carbohydrates; 6.3 g protein; 14 mg cholesterol; 434 mg sodium. Full nutrition
ReviewsRead all reviews 4
It's very good with V 8 instead of the Tomato juice, and an added onion instead of the onion powder.
I have been making this soup for years. It is one of my favorites. You can add or omit any vegetable you want. I usually use onion, celery, green pepper, can mushrooms, frozen corn, carrots & po...