This Cabbage Patch Soup is a favorite for any occasion! It’s nice and spicy and warming. Plus it only takes about an hour to make.
This recipe is kinda’ like a Mexican twist on cabbage soup but it’s basic and extremely versatile. You can add any type of spice, any kind of meat, any kind of liquid and it still comes out perfect.
When the weather is damp, cold and foggy, there’s nothing better than a comforting soup for dinner.
It’s great served with a good sharp cheddar cheese. It also freezes very well. So make up and big batch and have some in the freezer for your next soup day!
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- 2 lbs ground beef
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 cup chopped green pepper
- 1 6 ounce can tomato paste
- 3 medium tomatoes chopped
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 tablespoon minced parsley
- 1 15 ounce can kidney beans, drained and rinsed
- 3 beef bouillon cubes
- 1 head cabbage chopped
- 8 -11 cups water
- salt and pepper
- In a large soup kettle, brown the beef with the onion, garlic and green pepper.
- Add the tomato paste, tomatoes, chili powder, oregano, parsley, kidney beans and salt and pepper to taste. Stir well.
- Dissolve the bouillon in 1 cup of water and add to the soup along with cabbage. Slowly add desired amount of remaining water.
- Bring to a boil. Reduce the heat and simmer for 1 hour.
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Southwest Shrimp and Corn Chowder
Uncle Jim’s Firehouse Chili
Based on a recipe by By jmelyn
Photo by -Carla-