Beef Cabbage Carrot Soup Recipes

SAUCY BEEF & CABBAGE SUPPER

My beef and cabbage supper began as an idea for a gluten-free Reuben sandwich. We also make this dish with smoked sausage. It's comforting on cooler days. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Saucy Beef & Cabbage Supper image

Steps:

In a 6-qt. stockpot, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in cabbage, carrots, 2 tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, 7-11 minutes., Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 671mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 large garlic cloves, minced
1 small head cabbage, chopped (about 8 cups)
5 medium carrots, peeled and diced
3 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon caraway seeds
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup ketchup
2 teaspoons cider vinegar

CARROT, POTATO, AND CABBAGE SOUP

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Provided by Dan Ladouceur

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

Time 50m

Yield 6

Number Of Ingredients 12

Carrot, Potato, and Cabbage Soup image

Steps:

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g

Ingredients

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

BEEF AND CABBAGE STEW

I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.

Provided by Paul

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h10m

Yield 6

Number Of Ingredients 12

Beef and Cabbage Stew image

Steps:

Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Nutrition Facts : Calories 318 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 15.8 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 6.2 g, Sodium 689.8 mg, Sugar 5.6 g

Ingredients

1 ½ pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
¼ teaspoon ground black pepper
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste

CABBAGE AND BEEF SOUP

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

Cabbage and Beef Soup image

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

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

CORNED BEEF AND CABBAGE SOUP

All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Corned Beef and Cabbage Soup image

Steps:

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
Stir in the corned beef and season with salt and pepper.

Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams

Ingredients

1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping 1/4 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
Kosher salt and freshly ground pepper

GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP

And easy and tasty soup using canned corned beef, cabbage, corn, tomatoes, and potatoes. Very flexible and forgiving recipe. This soup tastes better each time it is reheated.

Provided by Apple Dumpling

Categories Corned Beef and Cabbage

Time 1h10m

Yield 8

Number Of Ingredients 11

Grandma's Canned Corned Beef and Cabbage Soup image

Steps:

Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.

Nutrition Facts : Calories 577.3 calories, Carbohydrate 79.8 g, Cholesterol 72.2 mg, Fat 15.3 g, Fiber 11.3 g, Protein 33.1 g, SaturatedFat 5.7 g, Sodium 1390 mg, Sugar 12.2 g

Ingredients

1 tablespoon oil
1 large onion, chopped
6 large potatoes, peeled and cubed
1 small head cabbage, chopped
salt to taste
6 cups water, or as needed
1 (32 ounce) can diced tomatoes
2 (12 ounce) cans corned beef
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
ground black pepper to taste

More about "beef cabbage carrot soup recipes"

BEST EVER BEEF AND CABBAGE SOUP | THE RECIPE CRITIC

Web Feb 4, 2018 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, …
From therecipecritic.com
4.8/5 (6)
Total Time 1 hr 15 mins
Category Soup
Calories 573 per serving

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.

Beef Cabbage Carrot Soup Recipes

SAUCY BEEF & CABBAGE SUPPER

My beef and cabbage supper began as an idea for a gluten-free Reuben sandwich. We also make this dish with smoked sausage. It's comforting on cooler days. -Courtney Stultz, Weir, Kansas

CARROT, POTATO, AND CABBAGE SOUP

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

BEEF AND CABBAGE STEW

CABBAGE AND BEEF SOUP

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

CORNED BEEF AND CABBAGE SOUP

All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.

GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP

And easy and tasty soup using canned corned beef, cabbage, corn, tomatoes, and potatoes. Very flexible and forgiving recipe. This soup tastes better each time it is reheated.

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