Rating: 4.5 stars 4.6
17 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe came about when I tried to make a cabbage soup similar to the one served at a local restaurant. It is now a family favorite. I make it in a large quantity to share and to freeze.

Recipe Summary

Servings:
40
Yield:
40 servings
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large soup pot, saute ground beef until brown. Drain excess fat.

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  • Add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. Bring to a boil, then reduce heat to low. Cover pot and let simmer about one hour, or until celery is tender. Add garlic powder and salt and pepper to taste.

Nutrition Facts

144 calories; protein 7.3g; carbohydrates 15g; fat 6.5g; cholesterol 19.3mg; sodium 420.7mg. Full Nutrition
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