Best Cabbagecarrot Meatball Soup Recipes

BEEF CABBAGE CARROT SOUP

Beef Cabbage Carrot Soup image

Delicious, hearty soup full of cabbage, carrots, ground beef and onions. Tomato base and just the right amount of spices. Wonderful served with crusty home-made bread. Try with Rye Bread!

Provided by chefRD

Categories Winter

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 lb ground beef (drain off fat)
1/2 head cabbage (chopped)
1 small sweet onion (sliced)
4 -6 carrots (sliced)
2 stalks celery (sliced)
2 cups beef stock
1/2 cup red wine
3 beef bouillon cubes (I used Knorr)
3 cups water
1 (16 ounce) can red kidney beans, undrained
2 (6 ounce) cans tomato paste
1 (28 ounce) can tomatoes, chopped and liquid added to soup
1 tablespoon dark brown sugar
2 tablespoons Worcestershire sauce
2 pinches caraway seeds
2 pinches fennel seeds
1/4 teaspoon black pepper
3/4 teaspoon garlic salt
1/4 teaspoon garlic powder

Steps:

Chop onion, cabbage, carrots and celery. Saute in 2 tbsp olive oil. (Do not brown!) Just saute till the vegetables are tender. Remove to Large Pot.
Use same pan as above and cook ground beef (you may substitute ground turkey) then drain off fat. Add to Pot.
Add remaining ingredients and stir well. (I pinch the fennel seed and caraway seed between my fingers to slightly break open the seeds instead of throwing in whole seeds.)
Bring to a boil, then reduce heat to a simmer. Simmer for 3-4 hours till all vegetables are very tender. Serve with a crusty bread. Enjoy!

CARROT, POTATO, AND CABBAGE SOUP

Carrot, Potato, and Cabbage Soup image

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Provided by Dan Ladouceur

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

Steps:

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g