Ingredients45 m servings 115
- 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 14.3 6.3 14 434 Full nutrition
ReviewsRead all reviews 5
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...
I used frozen corn, carrots and Grean Beans, omitted the peas, and fresh potatoes cut small enough to cook quicker. It does make a lot but it freezes well. I will be trying stew meat next time.