Cabbage Soup is one of my favorite soups to make at this time of the year. I can use up several items from our backyard garden when I make it. Don’t have a garden? Don’t worry…all ingredients are readily available at the local grocery store or farmer’s market. The recipe makes a really nice sized pot of soup. You can eat it right away or steam pressure can it for later use. I like to do the home canning method…although you could freeze it too.
Home Canning Info: I steam pressure can this soup for 1 hour and 30 minutes for quart-size jars. I do know that some home canning people will water-bath it in their canners for 3 hours for quart-size jars. Either way would be acceptable. You’ll need 5-7 quart sized glass mason jars for this recipe (if you’re not eating any of the soup).
You can check out all of the free home canning recipes that we have on the blog HERE.
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Homemade Cabbage Soup Recipe
1 1/2 lb. lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 Tbsp olive oil
4 carrots, sliced
4 stalks celery, chopped
1 green bell pepper, chopped
1 28oz. can diced tomatoes
1 8oz. can tomato sauce
1/2 lb. frozen, fresh or canned green beans
2 Tbsp. dried parsley flakes
1/2 Tbsp smoked paprika
1 1/2 tsp oregano
1/2 tsp thyme
1/4 tsp. ground black pepper
6 cups chopped cabbage
6 cups vegetable broth
1 tsp salt
1 Tbsp lemon juice
Place olive oil in a large soup pan. Add in the diced onion and minced garlic. Sautee over medium heat for 3-4 minutes. Stir in the lean ground beef. Saute all ingredients until the ground beef is thoroughly cooked through. Drain away any grease. Toss in the sliced carrots, chopped celery, and chopped bell pepper, stirring to combine everything together.
Pour in the diced tomatoes, tomato sauce, green beans, spices & seasonings, chopped cabbage, vegetable broth, etc. that are listed above. Stir to make sure everything is well-combined together. Cover the pot. Simmer the soup over medium heat for 40-50 minutes. It’s done when all of the veggies are fork-tender and cooked through. Serve immediately.
Home Canning – I canned the soup in quart sized glass mason jars leaving 1″ headspace at the top. Add seal and ring. I processed in my steam pressure canner for 1 hour and 30 minutes at the 10 lb. pressure weight. You’ll want to follow your steam pressure canner’s instructions for processing soup. If processed correctly the soup will be shelf stable for up to 1 year in your pantry.
I personally own and use the T-Fal Pressure Cooker Canner that I purchased from Amazon a few years ago. It’s still working fantastic! You can check it out over on Amazon if you’re in the market for a new one. Highly recommend it!!!
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