Ham, beef, beans, and lots of vegetables make this soup a filling meal for a cold winter day.

Source: Better Homes and Gardens
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Beef and Cabbage Soup

Ingredients

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Directions

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  • Prepare Bouquet Garni; set aside. In a 10- to 12-quart kettle or Dutch oven cook bacon until crisp, stirring frequently. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons drippings in pan**. Brown beef shanks on both sides in reserved drippings. Add water, potatoes, onions, carrots, turnips, undrained beans, garlic, and Bouquet Garni. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours. Add cabbage; cover and simmer 30 minutes more or until meat is tender.

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  • Discard Bouquet Garni. Remove beef shanks; cool slightly. Remove meat from bones and shred; return to soup. Skim fat from soup. Heat through. Stir in cooked bacon or prosciutto. Season to taste with salt.

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  • To serve, transfer soup to a tureen. Place a slice of bread in bottom of soup plate and ladle soup over bread. Makes 8 main-dish servings.

**

If using prosciutto, add oil, if necessary, to equal 2 tablespoons.

Nutrition Facts (Beef and Cabbage Soup)

548 calories; 23 g total fat; 10 g saturated fat; 45 mg cholesterol; 925 mg sodium. 48 g carbohydrates; 8 g fiber; 26 g protein; 7531 IU vitamin a; 31 mg vitamin c; 111 mg calcium; 5 mg iron;

Bouquet Garni

Ingredients

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Directions

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  • Cut a 10-inch square of double-layered 100 percent cotton cheesecloth. Place bay leaves, parsley, lightly crushed whole black peppercorns, thyme and marjoram on center of cheesecloth. Draw up four corners of square to create a bag and secure with clean kitchen string.

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