Description
A flavorful and hearty soup perfect for cold days, featuring ground beef, cabbage, tomatoes, and beans, all cooked together in a rich broth. You can make it in the crock pot or on the stove top for a quick and satisfying meal
Ingredients
Units
Scale
- 1 pound ground beef (cooked and drained)
- 1 teaspoon minced garlic
- 1/2 to 3/4 head cabbage (chopped)
- 1 small onion (cut in rings)
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can tomatoes with green chilies
- 1 (14.5 oz) can chicken broth
- 1 (10 3/4 oz) can cheddar cheese soup (do not dilute)
- 1 (15 oz) can kidney beans (drained)
- 1 cup frozen cut corn (or 1 can, drained)
- 1 small green pepper (chopped)
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Crock Pot Instructions:
- Brown the ground beef with garlic on the stove and drain the fat.
- Add the cooked beef to the crock pot along with the cabbage, onion, diced tomatoes, tomatoes with green chilies, chicken broth, cheddar cheese soup, kidney beans, corn, green pepper, black pepper, and salt.
- Cook on high for 4 hours or low for 6-7 hours.
- Stove Top Instructions:
- Brown the ground beef with garlic in a skillet and drain.
- Add the beef and all other ingredients to a large pot.
- Bring to a boil and then reduce to a simmer. Let it simmer until the cabbage reaches your desired level of tenderness.
Notes
- Spicy Option: Add extra diced green chilies or a dash of hot sauce for a spicier version of the soup.
- Cheese Variation: You can use other cheese soups like cream of cheddar or nacho cheese soup for a different flavor.
- Additional Veggies: Feel free to add more vegetables, like carrots or celery, for added flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg