Recipe
Soup, Chili & Stew
Baked Cabbage and Beef Soup
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. ground beef | ||
| ½ tsp. garlic salt | ||
| ¼ tsp. garlic powder | ||
| ¼ tsp. pepper | ||
| 2 celery, chopped | ||
| 4 beef bouillon cubes | ||
| 1 (16 oz) can kidney beans, undrained | ||
| ½ medium head cabbage, chopped | ||
| 1 (28 oz) can tomatoes, chopped with liquid reserved | ||
| 1 can(s) water, measured using empty tomato can | ||
| Chopped fresh parsley, for garnish |
Directions
- Preheat oven to 350 degrees.
- Brown ground beef. Drain. Transfer to a roasting pan.
- Stir in garlic salt, garlic powder, pepper, celery, beef bouillon, kidney beans, cabbage, tomatoes and water.
- Cover and bake for 1 hour. Garnish with parsley before serving.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 50mg
- Sodium: 1260mg
- Total Carbohydrates: 21g
- Protein: 22g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 80%
0%
Iron 15%
0%
Calcium 15%