Posted in Cooking

Beefy Cabbage and Vegetable Soup

I love a hearty, homemade soup on a cold winter day. This is the best version of a copycat that I’ve been able to come up with for one of our favorite soups from Athens’ (a Greek restaurant in Franklin, Indiana). It’s full of vegetables and just really, really, good.

P1010324 I looks like a lot of ingredients, but it can be cooked in one pot, which makes for easy cleanup.

P1010325 I cooked the ground beef in a cast-iron skillet – my favorite to fry anything in. (This belong to my Grandmother. I love having her skillets, it brings back wonderful memories of her cooking every time I use one of them.)

P1010326 P1010327 Dice the carrots and onions in small pieces and the cabbage is diced into bigger pieces.

P1010328 This is the end product….DELICIOUSLY SCRUMPTIOUS.

In the pot of ground beef cook these ingredients together:

  • 1 lb Ground Beef (I used lean ground beef so it didn’t need drained -this would be good with ground lamb, or ground turkey as well)
  • 1 tsp Tiger Sauce (or other mild flavored hot sauce if you can’t find Tiger Sauce)
  • 1 Tbsp Worcestershire sauce
  • salt and pepper to taste

Take your Ground Beef mixture and add:


  • 4 medium/large Carrots – medium diced
  • 1 medium/large Yellow Onion – medium diced
  • 3/4 head of Cabbage – large diced
  • 2 cloves of Garlic – finely chopped
  • 1/2 cup each frozen – corn, baby Lima beans and green beans (if the green beans are in large strands break them into thirds)
  • 1 can Northern Beans – rinsed and drained
  • 1 large can (1qt) Tomato Juice
  • 1 Beef Bouillon
  • 1 Tbsp Dried Oregano
  • 1 tsp Smoked Paprika (I have a current obsession with Smoked Paprika)
  • 1/4 tsp White Pepper
  • 1 large Bay Leaf
  • 1 1/2 cups hot water
  • salt and pepper to taste

Bring the soup to a boil then turn it down to medium-low and simmer until all of the vegetables are nice and tender, about 30 minutes. The longer it simmers the better the flavors meld so be patient…it’s worth the wait.