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

Cook Time 2

Total Time 2 30

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

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.
1 Bag Frozen Mixed Veggies
In your soup pot over medium heat, brown the ground beef. When beef is about half browned, add in the garlic and onion.
2 Lbs Ground Beef, 1 Large Onion, 8 Cloves Garlic
Add in the cabbage and cook for about 5 minutes, until it starts to sweat out some of its moisture.
1 Head Green Cabbage
Add in the tomato juice, stewed tomatoes, and beef broth. Stir well and bring back up to temp.
46 Oz Tomato Juice, 32 Oz Beef Broth, 28 Oz Stewed Tomatoes
Add in your beans, oregano, marjoram, basil, salt, and pepper.
32 Oz Canned Beans, 2 Tsp Oregano, 2 Tsp Basil, 2 Tsp Seasoned Salt, 1 Tsp Marjoram, ½ Tsp Pepper
Add in your sauerkraut, Worcestershire sauce, lemon, and brown sugar, and mix well.
1 Cup Sauerkraut, 2 Tbsp Worcestershire Sauce, 2 Tbsp Lemon Juice, 4 Tbsp Brown Sugar
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.
When nearing done, add in the thawed veggies, so they cook but don't turn to mush while simmering. 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