“This soup has a great blend of beef, vegetables and tomato broth that will fill any eater's stomach to the brim.” - by ELB23
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat a large Dutch oven or soup pot over medium-high heat. Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes. Reduce heat to low, and cook for 1 1/2 hours before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 489 cal
- 24%
- Fat
- 17.5 g
- 27%
- Carbs
- 57 g
- 18%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"This soup was definitely worth making. I only used about 1 1/2 lbs ground chuck (all I had). I used the milk called for and added another cup of milk and about 1-2 cups of water. The texture was very ..." See moresmooth and creamy. I also added a couple teaspoons of dried dill. Not sure why you "slice" the potatoes but if I make again I would cut into cubes. When the soup was done I ended up "breaking" up the potatoes with my wooden spoon. Be careful during the first 30 minutes of cooking (higher heat). It will boil over and make a mess. But, delicious soup. Made it last night and this morning my boyfriend commented again how good it was. Served it with a salad. Also, we had lots of left overs which will probably be even better when re-heated."
Mary M.
"I added a LOT more liquid to this recipe, in the form of a large can of tomato sauce and another can of water, because that's what I had on hand. Otherwise, it would have been more like a casserole. ..." See more The soup was good-- a bit on the mild side, which is the way my kids like it. This is a good way to sneak some cabbage into people who say they hate cabbage. :-D"
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