Two-Step Beef and Cabbage Soup


Two-Step Beef and Cabbage Soup

It doesn't get easier than this Two-Step Beef and Cabbage Soup recipe! Beef cabbage soup is a great way to warm up in the winter. Just brown the beef and chop the vegetables, and your Dutch oven does the rest of the work for you!


  • 1 pound lean ground beef
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 stalks celery, chopped
  • 16 ounces kidney beans, drained
  • 1/2 head cabbage, chopped
  • 28 ounces tomatoes, chopped and liquid reserved
  • 1 can water (in empty tomato can)
  • 4 beef bouillon cubes
  • parsley, chopped (to taste)


  1. In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to boil.
  2. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley.

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What do you do with reserved liquid from the tomatoes?

Normally you would use the reserved liquid plus water to equal one can of liquid. Hope this helps.

Is there a reason the first page (ingredients) do not print out?


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