Lunch

Beef and Cabbage Soup is for Lunch.

Beef and Cabbage Soup takes 45 minutes to prepare.

Beef and Cabbage Soup takes 240 minutes to cook.

Beef and Cabbage Soup makes 20 servings.

The ingredients for Beef and Cabbage Soup are:

1 tbsp Butter, salted
32 oz Beef chuck, arm pot roast
8 cup Swansons beef broth, fat free, 50% less sodium (by BROOMY1)
8 cup Cabbage, raw, chopped (LRA) (by SYLPHINPROGRESS)
16 tbsp Onion (raw), chopped
1 cup, strips or slices Carrots, raw
6 tsp Granulated Sugar
0.5 tsp Paprika
0.25 tsp Hot Pepper Sauce
2 serving Beef Bouillon - 1 cube (by LARAREAMY)
1 cup, undrained Sauerkraut
2 cup Great Value Diced Tomatoes (in Tomato juice)

Here is how you make Beef and Cabbage Soup:

In Duth oven, brown meat in butter; add broth. Heat to boiling; simmer partially covered 2.5 hrs or until meat is tender. Remove meat; set aside to cool. Skim off fat from broth. Add remaining ingredients except meat to broth. Simmer partially covered, for about 1 hr or until carrots are done. Cut cooled meat into bite-size pieces, return to soup; heat through.Serving Size:?Makes 9 1.5 cup servings

The nutritional information for Beef and Cabbage Soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 172.7

• Total Fat: 9.4 g
• Cholesterol: 28.8 mg
• Sodium: 435.7 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.6 g
• Protein: 14.9 g

The dietary needs meet for Beef and Cabbage Soup is Low Fat