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Cabbage Soup

A huge pot of hearty, tomato-based cabbage soup full of delicious veg, meat, and other goodness.
Servings 8 Quarts
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Equipment

  • 8 Qt Soup Pot
  • Ladle
  • Microwave-safe Bowl
  • Long Spoon

Ingredients

Main Ingredients:

  • 1 Head Green Cabbage Chopped, core removed.
  • 1 Bag Frozen Mixed Veggies You can use fresh if you prefer, frozen is just easier.
  • 46 Oz Tomato Juice
  • 32 Oz Beef Broth
  • 32 Oz Canned Beans Your choice; I used Kidney and Pinto. Drain well.
  • 28 Oz Stewed Tomatoes
  • 2 Lbs Ground Beef
  • 1 Large Onion Diced
  • 8 Cloves Garlic Minced

Your choice of herbs and spices:

  • 2 Tsp Oregano
  • 2 Tsp Basil
  • 2 Tsp Seasoned Salt
  • 1 Tsp Marjoram
  • ½ Tsp Pepper

Adjust these to taste:

  • 1 Cup Sauerkraut
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp Lemon Juice
  • 4 Tbsp Brown Sugar

Instructions

  • Thaw your frozen veggies. You can leave them in the fridge overnight or thaw them day-of in a microwave safe bowl; nuke for a minute, stir, and one more minute should do it.
  • In your soup pot over medium heat, brown the ground beef. When beef is about half browned, add in the garlic and onion.
  • Add in the cabbage and cook for about 5 minutes, until it starts to sweat out some of its moisture.
  • Add in the tomato juice, stewed tomatoes, and beef broth. Stir well and bring back up to temp.
  • Add in your beans, oregano, marjoram, basil, salt, and pepper.
  • Add in your sauerkraut, Worcestershire sauce, lemon, and brown sugar, and mix well.
  • Let the soup simmer for 1-2 hours, stirring occasionally. Near the end of the cooking time, taste it and decide if you want to adjust anything. Too sweet, add some more Worcestershire or sauerkraut. Too tangy, add in some more sugar.
  • Optional: Add in a bit of water if the liquid-to-stuff level is looking too low.
  • Serve and enjoy! This soup can be eaten hot or cold.
Course: Appetizer, Main Course, Soup
Keyword: Cabbage, Soup, Tomato, Vegetables