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!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

210.7 calories; 14.1 g protein; 20.3 g carbohydrates; 27.6 mg cholesterol; 1154.2 mg sodium. Full Nutrition

Reviews (525)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/19/2007
Wondeful and healthy. I used pinto instead of kidney beans as I've read pintos have more nutritional value. I used diced tomatoes instead of tomato sauce and added two teaspoons of diced garlic. I cut the cumin to avoid the "chili" comments a few had shared. I also used chicken broth instead of water. I served this over brown rice, again because it's a whole grain, and it was so yummy. Great recipe that you can throw together in a few minutes and allow to cook all day. I did 8 hours on low and then it was on warm for about 2 hours. It was perfect. Read More
(274)

Most helpful critical review

Rating: 3 stars
12/22/2010
I left out the salt and cumin. Because it had bouillon cubes and canned sauce and beans,it already had plenty of salt. The cumin made it taste like chili which was not what I wanted. Overall it had a nice color and taste.( Use dark red kidney beans for color ). I also served with chopped cilantro . Those who like cilantro thought it a fantastic addition. This is a low cost and satisfying meal. If I make it the day before..any fat rises and solidifies on top and can easily be removed for a low fat meal. Great with cornbread. Read More
(30)
688 Ratings
  • 5 star values: 434
  • 4 star values: 198
  • 3 star values: 42
  • 2 star values: 9
  • 1 star values: 5
Rating: 5 stars
05/19/2007
Wondeful and healthy. I used pinto instead of kidney beans as I've read pintos have more nutritional value. I used diced tomatoes instead of tomato sauce and added two teaspoons of diced garlic. I cut the cumin to avoid the "chili" comments a few had shared. I also used chicken broth instead of water. I served this over brown rice, again because it's a whole grain, and it was so yummy. Great recipe that you can throw together in a few minutes and allow to cook all day. I did 8 hours on low and then it was on warm for about 2 hours. It was perfect. Read More
(274)
Rating: 5 stars
05/19/2007
Wondeful and healthy. I used pinto instead of kidney beans as I've read pintos have more nutritional value. I used diced tomatoes instead of tomato sauce and added two teaspoons of diced garlic. I cut the cumin to avoid the "chili" comments a few had shared. I also used chicken broth instead of water. I served this over brown rice, again because it's a whole grain, and it was so yummy. Great recipe that you can throw together in a few minutes and allow to cook all day. I did 8 hours on low and then it was on warm for about 2 hours. It was perfect. Read More
(274)
Rating: 5 stars
03/05/2006
Excellent- I was so happy with the way this turned out! I used 2 cans of tomato sauce, one can of diced tomatoes, 2 cans of beans (non-drained) and one additional can of beans (drained). Don't add the water- let the liquid from the beans and the tomatoes be the broth! I cooked this on the stove in a big pot in about an hour and a half- no problems. Also- wait to add the cabbage until you're about halfway done, and definitely add about a full head of cabbage. This was great and we will be enjoying this again- thanks! Read More
(201)
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Rating: 4 stars
12/30/2005
The soup was very tastey. It does remind me of a thin chili. Next time I beleive I will only use two beef bouillon cubes. I also learned you may want to add cabbage half way through cooking time. So it is not over cooked. Read More
(113)
Rating: 5 stars
09/11/2009
Thanks for sharing this recipe!!! I've made it over and over again since I first stumbled upon it, and my whole family loves it. I'm giving it 5 out of 5 stars because it's a great concept and it lead me to a new family favorite; but in my opinion it needs a few adjustments. The first time I made it I followed the recipe exactly and we found it to be a little overpowering. Since then, I make it with the following changes: I use half the cumin, half the pepper, one 16 oz. can of kidney beans, one 15 oz. can of tomato sauce, two 14 oz. cans of chicken broth, and no water. I also added 1/2 tsp. each of garlic powder and onion powder. This suits our tastes much better and makes the soup alot less chili-like. I also leave out the oil because I don't see a need for the added calories/fat, and have found that leaving it out doesn't take anything away from the soup. To make this recipe in alot less time: Fry the hamburger and onion in a large soup pot until browned, drain, and put back in the same pot. Add all of the other ingredients to the pot and bring to a boil. Once boiling, turn the heat down to med-low and cover with a lid. Simmer for 1/2 hour to 45 minutes or until the cabbage is tender, stirring occasionally. Serve and enjoy :) Read More
(110)
Rating: 5 stars
06/15/2007
We really enjoyed this soup. It tastes a lot like the cabbage beef soup at Shoneys restuarant. My husband had never heard of cabbage beef soup before but he really really loved. I did add some garlic powder when frying the meat and I also cut up some celery and dropped it in as well. Read More
(96)
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Rating: 5 stars
10/24/2005
My husband and I both loved this soup. I only used 2 cans of tomato sauce and substituted the third can with a can of diced tomatoes. I did not add the water at all and did not drain the beans. It made a thick flavorful soup which I cooked in the crock pot. Read More
(74)
Rating: 5 stars
07/30/2005
Chili beans were a hit in this recipe. I also used beef base instead of cubes to cut down on the sodium. Ground turkey made this even lower fat; a great way to add some cruciferous vegetables to your diet! Healthy and delicious! Read More
(53)
Rating: 4 stars
04/07/2008
This did seem a bit like chili with cabbage in it. I used ranch style beans and black beans as well as a 14 oz. can of diced tomatoes and 16 oz. of tomato sauce. I added garlic to the beef and reduced the cumin a bit. Read More
(41)
Rating: 5 stars
02/19/2007
I gave this a 5 even tho i change a coupel thing i did not have kidney beans but i used fresh green beans (my kids love those) made a double batch hoping to freeze some but it did not last brought some to work and it was gone!! kids loved it too definatly make again Read More
(38)
Rating: 3 stars
12/22/2010
I left out the salt and cumin. Because it had bouillon cubes and canned sauce and beans,it already had plenty of salt. The cumin made it taste like chili which was not what I wanted. Overall it had a nice color and taste.( Use dark red kidney beans for color ). I also served with chopped cilantro . Those who like cilantro thought it a fantastic addition. This is a low cost and satisfying meal. If I make it the day before..any fat rises and solidifies on top and can easily be removed for a low fat meal. Great with cornbread. Read More
(30)