Low Sodium Cabbage Beef Soup Recipes

CABBAGE AND BEEF SOUP

Cabbage and Beef Soup image

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 1h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1/2 medium head cabbage, chopped
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley

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.

Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

CABBAGE BEEF SOUP

Cabbage Beef Soup image

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!

Provided by NANCYSCOTT1

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 8h20m

Yield 10

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 pound ground beef
½ large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
2 cups water
24 ounces tomato sauce
4 beef bouillon cubes
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

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!

Nutrition Facts : Calories 210.7 calories, Carbohydrate 20.3 g, Cholesterol 27.6 mg, Fat 8.7 g, Fiber 7.3 g, Protein 14.1 g, SaturatedFat 2.6 g, Sodium 1154.2 mg, Sugar 4.2 g

LOW SODIUM CABBAGE & BEEF SOUP

Low Sodium Cabbage & Beef Soup image

Took Recipe #21886 and made it low sodium for my family and here are the results! It was delicious and NO one reach for the salt shaker! Can be halved if you don't need a lot. I canned the leftovers in glass jars and have been using for last minute dinners. Add hot bread and it's a hit. And my husband says he doesn't like cabbage...this changed his mind :)

Provided by Dream Acres

Categories Stocks

Time 1h50m

Yield 6 quarts, 8-12 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs lean ground beef
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
6 garlic cloves, finely chopped
1/2 cup chopped onion (1 medium)
4 stalks celery, chopped
32 ounces kidney beans, undrained
1 head cabbage, chopped
48 ounces diced tomatoes (keep liquid)
32 ounces beef broth (low or no salt added)
chopped fresh parsley, for garnish (optional)

Steps:

1. In large pot or dutch oven, brown beef and onion.
2. Add all ingredients except parsley.
3. Bring to boil.
4. Reduce heat and simmer, covered, for 1 hour, stirring occassionaly to prevent sticking.
5. You may add water if you want soup thinner if beef flavor is too strong.
6. Ladle in bowl, garnish with parsley to serve.
7. This can also be made in a crockpot by halving the recipe.

Nutrition Facts : Calories 395.9, Fat 13.6, SaturatedFat 4.8, Cholesterol 74.8, Sodium 1695.8, Carbohydrate 36.1, Fiber 10.4, Sugar 13.3, Protein 35

LOW-SODIUM CABBAGE SOUP DIET RECIPE ALL FRESH

Low-Sodium Cabbage Soup Diet Recipe All Fresh image

The Cabbage Diet Soup is a long time known great soup. However, recently, I have been trying to keep the sodium down in all my cooking to keep the blood pressure in check. When I looked at how much salt was in this recipe the way it was made, I realized that I could cut it down dramatically. But, would it taste as good??? (I think so...)

Provided by David Hawkins

Categories < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

5 large tomatoes
1 red onion
6 scallions
2 green peppers
2 medium zucchini
2 jalapeno peppers
3 carrots
10 ounces fresh mushrooms
1 bunch celery
1/2 head cabbage
3 low-sodium beef bouillon cubes
24 ounces low-sodium V8 juice
2 tablespoons fresh parsley
4 garlic cloves
2 tablespoons olive oil

Steps:

Blanch tomatoes by putting them in a pan with about half an inch of water in the bottom.
Cook over medium heat until skins split.
Place in a strainer and run under cold water, skin the tomatoes. and set aside.
Chop all the vegetables into bite sized pieces.
Sauté the onions, peppers, celery and carrots in your soup pot along with the spices (including the beef bouillon) until slightly soft.
Add cabbage and continue stirring until the cabbage wilts down.
Add mushrooms and zucchini, the blanched tomatoes, and the V8.
Cook on low for about 45 minutes.
If there is not enough liquid, you can either add more V8 or water if desired.

Nutrition Facts : Calories 91.6, Fat 2.9, SaturatedFat 0.4, Sodium 99.5, Carbohydrate 15.1, Fiber 4.8, Sugar 9.3, Protein 3.6

LOW SODIUM VEGETABLE BEEF SOUP

Low Sodium Vegetable Beef Soup image

This is my favorite vegetable beef soup recipe. It can be thickened to a stew and stores well. Its even better the second day. I leave out the extra salt but you can season to your taste.

Provided by Computer Chef

Categories < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb stew meat, cut into smaller chunks
1 medium onion, cut into large chunks
3 -4 stalks celery, sliced
1/2-3/4 cup sliced carrot
2 large russet potatoes, peeled and cut into bite sized pieces
1 (16 ounce) can no-salt-added stewed tomatoes
2 garlic cloves, diced fine
1/8-1/4 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 cups water

Steps:

Sauté garlic in oil in large skillet.
Cut meat into smaller chunks and brown meat in skillet; remove meat.
Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside.
Make gravy: On med-low heat add flour to skillet and stir to brown flour but don't burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth.
Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew.
Add salt and pepper to taste.

Nutrition Facts : Calories 511.3, Fat 28.9, SaturatedFat 9.9, Cholesterol 76, Sodium 184.6, Carbohydrate 38.1, Fiber 5.5, Sugar 3.8, Protein 25.1

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