Beef And Red Cabbage Soup Recipes

BEST CABBAGE AND BEEF SOUP

Steps:

• Heat oil in a large pot (I used dutch oven) over medium-heat, add the beef and sear one all sides until browned, about 6 minutes (3 on each side). Add the onions and cook until transparent, about 2-3 minutes.
• Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 4-5 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
• Add the stock, diced tomatoes, parsley, dried thyme and basil, onion and garlic powders. Mix well and bring to a simmering point; reduce heat to medium-low and cover with a lid.
• Simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper.
• Serve with chopped fresh parsley.

BEEF AND CABBAGE SOUP

Steps:

• In a large pot or dutch oven, add the ground beef and brown. Add the garlic, and salt and pepper to taste. Add chopped cabbage, diced tomatoes, celery, carrots, kidney beans, broth, and Italian seasoning.
• Bring to a boil, reduce heat, and let simmer for an hour. Garnish with parsley if desired.

BEEF AND RED CABBAGE SOUP

Steps:

• Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil.
• Reduce heat, cover, and simmer for 2 hours.

CABBAGE BEEF SOUP

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!

CABBAGE AND BEEF SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

BEET, GINGER AND RED CABBAGE SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
• Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

HEARTY CABBAGE & BEEF SOUP

Steps:

• In a Dutch oven, brown beef, drain.
• Add all remaining ingredients except parsley.
• Bring to a boil.
• Reduce heat and simmer, covered, for 1 hour.
• Garnish with parsley.
• *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.