It seems like a long list of ingredients, but don’t let that scare you. This spicy cabbage soup isn’t difficult to make, and the end result is totally worth the effort! This soup will only get better after a day or two in the fridge, so I would advice you to make enough for leftovers!
If you’d like, you could make this a vegetarian version just by omitting the ground beef and beef bouillon cubes. Make sure you taste and adjust the seasonings accordingly. Or you could add some shredded chicken, or ground turkey for a lean option.
2 lbs ground beef
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped green pepper
1 (6 oz.) can tomato paste
3 medium tomatoes, chopped
2 Tbsp McCormick chili powder
1 tsp oregano
1 Tbsp minced parsley
1 (15 oz.) can kidney beans, drained and rinsed (optional)
chopped red bell pepper (optional)
3 beef bouillon cubes
1 head cabbage, chopped
8 -11 cups water
salt and pepper
In a Dutch oven or a large soup kettle, brown the ground meat with onion, garlic and green pepper.
Add tomato paste, tomatoes, Mc Cormick chili powder, oregano, parsley and beans. Season to taste with salt and pepper. Stir well to combine.
Dissolve bouillon in 1 cup water and add to soup. Add the chopped cabbage, stir.
Add a little water at a time, until you’ve reached the desired consistency.
Bring to boil, then reduce heat and simmer for an hour.
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Quick tip: Serve with fresh, homemade bread.