Best 7 Kathys Cabbage Soup Recipes
Kathy's Cabbage Soup is a hearty and flavorful dish that is perfect for a cold winter day. It is a low-calorie, low-fat soup that is packed with vegetables and lean protein. This soup is also a great way to detoxify your body and improve your overall health. If you are looking for a healthy and delicious recipe that will warm you up from the inside out, then Kathy's Cabbage Soup is the perfect choice for you.
Here are our top 7 tried and tested recipes!
KATHY'S CABBAGE SOUP
This is a nutritious and hearty soup; it feeds a crowd, smells and tastes wonderful on a chilly day, makes great leftovers, and freezes well. The ingredients are easy to keep on hand, and it's pretty quick to throw together. It even tastes better the next day! Serve with crusty bread or cheddar biscuits.
Provided by Kathleen Erbes-Mrsny
Categories Cabbage Soup
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef and onion to an 8-quart stock pot.
- Pour beef broth into the pot. Stir cabbage, celery, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as needed to assure ingredients are completely submerged in liquid. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the cabbage wilts and the celery is tender, about 30 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 16.2 g, Cholesterol 35.5 mg, Fat 7.8 g, Fiber 5.1 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 585.9 mg, Sugar 2.8 g
KATHY'S CABBAGE SOUP
This is a nutritious and hearty soup; it feeds a crowd, smells and tastes wonderful on a chilly day, makes great leftovers, and freezes well. The ingredients are easy to keep on hand, and it's pretty quick to throw together. It even tastes better the next day! Serve with crusty bread or cheddar biscuits.
Provided by Kathleen Erbes-Mrsny
Categories Cabbage Soup
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef and onion to an 8-quart stock pot.
- Pour beef broth into the pot. Stir cabbage, celery, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as needed to assure ingredients are completely submerged in liquid. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the cabbage wilts and the celery is tender, about 30 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 16.2 g, Cholesterol 35.5 mg, Fat 7.8 g, Fiber 5.1 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 585.9 mg, Sugar 2.8 g
KATHY'S CABBAGE SOUP
This is a nutritious and hearty soup; it feeds a crowd, smells and tastes wonderful on a chilly day, makes great leftovers, and freezes well. The ingredients are easy to keep on hand, and it's pretty quick to throw together. It even tastes better the next day! Serve with crusty bread or cheddar biscuits.
Provided by Kathleen Erbes-Mrsny
Categories Cabbage Soup
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef and onion to an 8-quart stock pot.
- Pour beef broth into the pot. Stir cabbage, celery, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as needed to assure ingredients are completely submerged in liquid. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the cabbage wilts and the celery is tender, about 30 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 16.2 g, Cholesterol 35.5 mg, Fat 7.8 g, Fiber 5.1 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 585.9 mg, Sugar 2.8 g
VEGAN CABBAGE SOUP
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.
KATHY'S CABBAGE SOUP
This is a nutritious and hearty soup; it feeds a crowd, smells and tastes wonderful on a chilly day, makes great leftovers, and freezes well. The ingredients are easy to keep on hand, and it's pretty quick to throw together. It even tastes better the next day! Serve with crusty bread or cheddar biscuits.
Provided by Kathleen Erbes-Mrsny
Categories Cabbage Soup
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef and onion to an 8-quart stock pot.
- Pour beef broth into the pot. Stir cabbage, celery, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as needed to assure ingredients are completely submerged in liquid. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the cabbage wilts and the celery is tender, about 30 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 16.2 g, Cholesterol 35.5 mg, Fat 7.8 g, Fiber 5.1 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 585.9 mg, Sugar 2.8 g
KAHLSUPPE - GERMAN CABBAGE SOUP
Make and share this Kahlsuppe - German Cabbage Soup recipe from Food.com.
Provided by kitty.rock
Categories German
Time 1h50m
Yield 8 servings soup, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
- Combine all the remaining ingredients except salt and pepper in the saucepan.
- Bring to a boil and then simmer partially covered for 90 minutes.
- Remove the bouquet garni and season the soup with salt and pepper.
- Serve the cabbage soup and garnish with fresh parsley leaves.
KATHY'S CABBAGE SOUP
This is a nutritious and hearty soup; it feeds a crowd, smells and tastes wonderful on a chilly day, makes great leftovers, and freezes well. The ingredients are easy to keep on hand, and it's pretty quick to throw together. It even tastes better the next day! Serve with crusty bread or cheddar biscuits.
Provided by Kathleen Erbes-Mrsny
Categories Cabbage Soup
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef and onion to an 8-quart stock pot.
- Pour beef broth into the pot. Stir cabbage, celery, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as needed to assure ingredients are completely submerged in liquid. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the cabbage wilts and the celery is tender, about 30 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 16.2 g, Cholesterol 35.5 mg, Fat 7.8 g, Fiber 5.1 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 585.9 mg, Sugar 2.8 g
Tips:
- Use a variety of cabbage: Green cabbage, savoy cabbage, and red cabbage all add different flavors and textures to the soup.
- Don't overcrowd the pot: If you add too much cabbage to the pot, it will not cook evenly. Add the cabbage in batches if necessary.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld and the cabbage to become tender.
- Add vegetables in stages: Add the vegetables that take the longest to cook, such as carrots and potatoes, first. Then add the vegetables that cook more quickly, such as tomatoes and corn.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
- Serve the soup hot: Cabbage soup is best served hot, with a side of crusty bread or crackers.
Conclusion:
Cabbage soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. There are many different variations of cabbage soup, so you can easily find one that suits your taste. Experiment with different ingredients and seasonings to create your perfect cabbage soup.
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