Rustic Cabbage Beef And Buckwheat Soup Recipes

RUSTIC CABBAGE AND SAUSAGE SOUP

Easy and delicious rustic Italian-flavored cabbage soup.

Provided by mkhurt

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

Time 40m

Yield 8

Number Of Ingredients 10

Rustic Cabbage and Sausage Soup image

Steps:

Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g

Ingredients

1 pound bulk Italian sausage
2 medium carrots, cut into 1/2-inch rounds
1 small onion, chopped
1 stalk celery, chopped
1 large clove garlic, minced
6 cups chicken broth
3 (16 ounce) cans great northern beans, drained
1 (14.5 ounce) can diced tomatoes
½ medium head cabbage, roughly chopped
1 ¼ teaspoons Italian seasoning

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

RUSTIC CABBAGE, BEEF AND BUCKWHEAT SOUP

A few of the Côtes du Rhône in the recent tasting exhibited some elegance, but most wore more heavy flannel than silk, making them satisfying to sip on a raw day with a hearty plate of grub. In Provence you might dig into a beef daube. But since the distinctive accent of Provençal terroir was not so evident in the glass, I went elsewhere.This thick, rustic beef soup relies on a winter larder: cabbage, celery, turnips and even buckwheat groats. Some smoke from bacon and paprika echoes the wines. And a whiff of orange zest sends a postcard from Provence.

Provided by Florence Fabricant

Categories dinner, weekday, soups and stews, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Rustic Cabbage, Beef and Buckwheat Soup image

Steps:

In a four-quart Dutch oven or other heavy pot, cook the bacon on medium heat until lightly browned. Remove, leaving the fat in the pot. Add the beef and cook over high heat until lightly browned. Remove. Return the bacon to the pot and add the onion, celery, garlic and cabbage. Cook on medium heat until the vegetables are soft. Stir in the paprika and zest.
Return the beef to the pot. Add 7 cups stock, season with salt and pepper and simmer, covered, 30 minutes. Stir in the turnips and groats. Cover and cook 30 minutes. If the beef is not tender, cook it a bit longer. Adjust the salt and pepper and serve with sour cream on top, if desired. If the soup is set aside before serving or refrigerated overnight, more stock may be needed for reheating.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 1199 milligrams, Sugar 6 grams, TransFat 0 grams

Ingredients

2 ounces smoked bacon, diced
1 pound stewing beef, in 1-inch cubes
1 onion, finely chopped
2 stalks celery, finely chopped
3 garlic cloves, minced
2 cups chopped green cabbage (about 1/4 medium head)
2 teaspoons smoked paprika
1 teaspoon grated orange zest
7 to 8 cups beef stock
Salt
pepper
2 medium white turnips, peeled and diced
1/2 cup whole buckwheat groats (kasha)
Sour cream for serving, optional

CABBAGE BEEF SOUP

Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!

Provided by NANCYSCOTT1

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

Time 8h20m

Yield 10

Number Of Ingredients 11

Cabbage Beef Soup image

Steps:

Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

Nutrition Facts : Calories 210.7 calories, Carbohydrate 20.3 g, Cholesterol 27.6 mg, Fat 8.7 g, Fiber 7.3 g, Protein 14.1 g, SaturatedFat 2.6 g, Sodium 1154.2 mg, Sugar 4.2 g

Ingredients

2 tablespoons vegetable oil
1 pound ground beef
½ large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
2 cups water
24 ounces tomato sauce
4 beef bouillon cubes
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

RUSTIC CABBAGE SOUP

You're gonna love this!! This will warm you up in no time. It's great for any time, though, not just in the winter. I like to serve a loaf of extra-sour rye bread, uncut and we just pull pieces off and butter it. Talk about rustic! You can use beef broth, chicken, or vegetable broth or a combo of all. I don't recommened water, but if you do use it, I'd go a little heavy on the seasonings. MMMMMMMMMMM!

Provided by FLUFFSTER

Categories Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Rustic Cabbage Soup image

Steps:

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
Add the stock and the beans and bring the pot to simmer.
Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
Taste and see if you need more salt.*.
Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.

Nutrition Facts : Calories 228.1, Fat 3.9, SaturatedFat 0.6, Sodium 68.7, Carbohydrate 40.7, Fiber 8.9, Sugar 5.3, Protein 10.3

Ingredients

1 tablespoon extra virgin olive oil
1 pinch salt
pepper, to taste
1/2 lb potato, skin on, cut into 1/4-inch pieces (I like the red skinned ones.)
4 garlic cloves, chopped
1/2 large yellow onion, thinly sliced
5 cups stock, can use broth (your choice)
1 1/2 cups white beans (precooked or canned)
1/2 medium sized cabbage, cored and sliced into 1/4-inch 1/4 inch ribbons
pass a good quality olive oil, for drizzling and
parmesan cheese

HEARTY CABBAGE SOUP

This is a thick, hearty, rustic soup using mainly winter vegetables in a beef broth with a scent of orange. The recipe is by Florence Fabricant of the NY Times.

Provided by threeovens

Categories Grains

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

Hearty Cabbage Soup image

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.

Nutrition Facts : Calories 115, Fat 4.9, SaturatedFat 1.7, Cholesterol 10.4, Sodium 1304.1, Carbohydrate 10.1, Fiber 2.5, Sugar 3.5, Protein 8.3

Ingredients

2 ounces smoked bacon, diced
1 lb stewing beef, cubed
1 onion, finely chopped
2 celery ribs, finely chopped
3 garlic cloves, minced
2 cups green cabbage, chopped (about 1/4 medium head)
2 teaspoons smoked paprika
1 teaspoon orange zest, grated
7 -8 cups beef stock
kosher salt & freshly ground black pepper
2 turnips, peeled and diced
1/2 cup buckwheat groats (kasha)
sour cream, for serving (optional)

HEARTY CABBAGE & BEEF SOUP

This is a thick and hearty soup. Everyone loves it! The cabbage really makes the soup. I got it from The Best Of Country Cooking (second edition) cook book. I have shared this recipe many times because it is simple yet delicious, especially on a cold day.

Provided by Ellen Brody

Categories Beans

Time 1h20m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 11

Hearty Cabbage & Beef Soup image

Steps:

In a Dutch oven, brown beef, drain.
Add all remaining ingredients except parsley.
Bring to a boil.
Reduce heat and simmer, covered, for 1 hour.
Garnish with parsley.
*I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.

Nutrition Facts : Calories 126.3, Fat 4.4, SaturatedFat 1.7, Cholesterol 24.8, Sodium 494.5, Carbohydrate 11.1, Fiber 3.9, Sugar 4.1, Protein 11

Ingredients

1 lb lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 (16 ounce) can kidney beans, undrained
1/2 head cabbage, chopped
1 (28 ounce) can tomatoes, chopped and liquid added to soup
4 cups water
4 beef bouillon cubes
chopped fresh parsley

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HEALTHY BUCKWHEAT SOUP (CHILDHOOD CLASSIC)

Web Oct 4, 2021 Boil the Meat: Place a whole piece of bone-in beef or pork in a large soup pot or Dutch oven filled with water. Bring it to a boil, turn the …
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Total Time 1 hr 15 mins
Category Soup
Calories 134 per serving

Place rinsed meat into a pot with water. Bring it to a boil and turn heat to medium. Let it cook for at least 40 minutes. Season it with salt. Add buckwheat to cooking ingredients and cook for 15 minutes.
Saute on preheated skillet with oil, until ingredients are soften and golden brown. Add to cooking soup. Let it simmer for 5 minutes.

Rustic Cabbage Beef And Buckwheat Soup Recipes

RUSTIC CABBAGE AND SAUSAGE SOUP

Easy and delicious rustic Italian-flavored cabbage soup.

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

RUSTIC CABBAGE, BEEF AND BUCKWHEAT SOUP

CABBAGE BEEF SOUP

Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!

RUSTIC CABBAGE SOUP

HEARTY CABBAGE SOUP

This is a thick, hearty, rustic soup using mainly winter vegetables in a beef broth with a scent of orange. The recipe is by Florence Fabricant of the NY Times.

HEARTY CABBAGE & BEEF SOUP

This is a thick and hearty soup. Everyone loves it! The cabbage really makes the soup. I got it from The Best Of Country Cooking (second edition) cook book. I have shared this recipe many times because it is simple yet delicious, especially on a cold day.

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