Hearty Cabbage Soup Recipes

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer. , Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese., Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.

Steps:

• Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
• Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.

Steps:

• Combine ingredients in Dutch oven.
• Bring to boil on high heat; simmer on medium-low 30 min. or until vegetables are tender, stirring occasionally.

Steps:

• Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.
• While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.

Steps:

• Melt butter in saucepan over medium heat.
• Add onion, celery, cabbage, salt, and pepper.
• Partly cover and cook for 10 minutes over a low heat.
• Add potatoes, chicken stock, and dill.
• Bring to a boil while stirring periodically.
• Boil, partly covered, for 20 minutes.
• Mix the flour with the sour cream in a bowl.
• Add 1/2 cup of the hot soup stock to bowl, mix well, and pour into soup.
• Mix well and serve.

Steps:

• Cook and stir ground beef in a Dutch oven over medium-high heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove ground beef to a bowl. Drain and discard all but 2 tablespoon grease.
• Add onion, carrots, and celery to the Dutch oven and cook over medium heat until softened, 3 to 5 minutes. Stir in tomatoes, tomato paste, garlic, salt, and pepper until well blended. Add cooked beef, beef broth, and rice and bring to a soft boil.
• Stir in cabbage and bay leaf. Cover and simmer until cabbage is tender, 20 to 30 minutes.

Steps:

• Melt butter in a large stockpot over medium-high heat. Add celery, onion, and carrot. Saute for 4 minutes. Stir in flour and cook 1 minute more.
• Add cabbage, broth, ham, potatoes, parsley, thyme, marjoram, and ground pepper. Bring to a boil over medium-high heat, reduce heat, and simmer until potatoes are tender, about 30 minutes.
• Stir in peas and cook for 10 minutes. Ladle into bowls and serve.

Steps:

• In a Dutch oven, bring broth, cabbage and onion to a boil. reduce heat; cover and simmer for 10-15 minutes or until cabbage is tender. Add sausage; heat through. , In a bowl, combine the flour, salt and pepper. Gradually add milk, stirring until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Remove meat from ham bone, reserve bone. Cut meat into small pieces. Melt butter in a large soup pot or dutch oven over low heat. Add ham meat (if using), onions, celery and leeks. Cook for 20 minutes or until vegetables are soft. Add broth, water and ham bone (if using) and bring to a boil. Add cabbage. Reduce heat and simmer for 30 minutes. Add 1 pound carrots, 1 pound turnips and potatoes. Simmer one hour.
• Tie together with twine or put in a cheesecloth bag the parsley, thyme and bay leaf to make a bouquet garni.
• While soup is cooking, drain beans and transfer them to a medium saucepan with enough water to cover beans plus about 1 1/2 inches. Add two chopped turnips, 2 chopped carrots, garlic and the bouquet garni (parsley, thyme and bay leaf). Simmer for 1 1/2 hours or until beans are tender. Drain beans and discard bouquet garni. Add beans to soup and bring to a boil. Season with salt and pepper.
• To serve place two toast halves in each soup bowl, top with crumbled cheese and ladle soup over toast.
• Enjoy!

Steps:

• Brown the bacon in a Dutch oven, over medium heat, until lightly browned, not necessarily crisp; remove bacon and set aside, leaving fat in pot.
• Turn the heat up to high and sear the beef until lightly browned; remove beef and set aside.
• Return the bacon to the pot and add the onion, celery, garlic, and cabbage; reduce heat back to medium and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
• Stir in the paprika and the orange zest.
• Return the beef to the pot along with 7 cups of stock; season with salt and pepper, cover, and simmer 30 minutes.
• Stir in the turnips and buckwheat groats, cover and cook until beef is tender, 30 minutes or more.
• Taste and adjust seasonings; serve with a dollop of sour cream, if desired.
• NOTE: If made in advance, and/or reheated, more stock may be needed.