Sweet & Sour Beef-Cabbage Soup


Cook: 30 min            Ready in: 30 min       6 Servings    Recipe by: Eating Well Test Kichen


This recipe is particularly nice served with crusty rye bread. For an even heartier swoup, add diced cooked potatoes along with the cabbage.




  • 1 tablespoon canola oil

  • 1 pound lean (90% or leaner) ground beef

  • 1½ teaspoons caraway seeds

  • 1 teaspoon dried thyme

  • 2½ cups frozen bell pepper and onion mix, thawed, chopped

  • 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced

  • 6 cups reduced-sodium beef broth

  • 1 15-ounce can crushed or diced tomatoes

  • 1½ tablespoons honey

  • 1 tablespoon paprika, preferably Hungarian sweet

  • 3 cups coarsely chopped Savoy, or green cabbage

  • 1-2 tablespoons cider vinegar

  • ¼ teaspoon salt

  • Freshly ground pepper to taste




  1. Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.

  2. Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.



                        Serving size: about 1¾ cups; Per serving: 240 Calories; 9 g Fat(3 g sat); 5 g Fiber; 21 g Carbohydrates; 19 g                          Protein; 44 mcg Folate; 53 mg Cholesterol; 15 g Sugars; 4 g Added Sugars; 1,299 IU Vitamin A; 37 mg                                  Vitamin C; 69 mg Calcium; 3 mg Iron; 717 mg Sodium; 671 mg Potassium

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