More snow and cold weather! But cold weather always makes me crave comfort foods – like delicious soups and stews! Cabbage Patch Stew has been one of our family’s favorite soups for many years.
Gather soup ingredients – ground meat, onion, celery, cans of tomatoes and beans and cabbage.
Brown the meat in a Dutch oven or stock pot. Add the onion and celery and saute for about 5 minutes.
Stir in the tomatoes, beans, chili powder, salt and pepper. Bring to a boil.
Rough cut cabbage, into about 1/2 inch pieces.
Add cabbage to soup mixture. Cover and cook until the cabbage is tender, about 20-25 minutes. Take off the heat and let sit for about 10 minutes.
Enjoy!!! We often serve with cheese and crackers or cornbread. This soup is one of those that is even better the next day. Refrigerate in covered container and warm up to enjoy again.
My daughter and I ate at a restaurant and she ordered vegetarian chili (yes -my children all tend to eat healthier than I do :)) and it tasted just like this soup – without the meat. So I think you could skip the meat and add an extra can of beans to create a vegetarian soup.
HappyWeek!
Cabbage Patch Soup
Ingredients
- 1 pound ground beef or Italian Sausage – or mixture of the two
- 1 medium onion, chopped
- 1/2 cup celery, thinly sliced
- 3 14.5 oz cans diced or whole tomatoes
- 2 16 oz cans red kidney or mixed chili beans
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups rough cut cabbage, about 1/2" pieces
Instructions
- Brown the meat in a Dutch oven. Add the onion and celery and saute about 5 minutes.
- Stir in the tomatoes, beans, chili powder, salt and pepper. Bring to a boil, add the cabbage. Cover and cook until the cabbage is tender, about 20-25 minutes.
- Take off heat. Taste and add additional chili powder, salt or pepper if needed. Let sit, with lid, on for about 10 minutes. Enjoy!
