Cabbage Patch Soup

Cabbage Patch Soup

This is one of my rainy day go-tos. Picture this: it’s a day full of errands, running the kids around to their afternoon activities, answering emails, and tidying up the house so you can relax at night. The sky begins to open up with a crack of thunder, and all your motivation for a home-cooked meal vanishes, tempting you to order delivery instead. But then, you remember your big haul of vegetables from earlier in the week and decide to craft something warm, nutritious, and quick to fix up. This soup is your new go-to for rainy nights when all you need is a hug and a warm meal.

Filled with a great array of vegetables and fiber, and the ability to make it spicy, creamy, or even introduce new flavors, this soup will make you feel great. If my family is feeling extra hungry, I whip up some grilled cheeses or add a great charcuterie platter for us to share.

A kitchen curious tip: We often say “it’ll taste even better the next day” without really knowing why. Here’s the science: when the starches in our food cool, their molecular structures retighten into crystalline forms, locking in all the caramelizing, simmering, and flavor-building you created. If your recipe has meat in it – like this soup – the gelatin in the meat continues to break down over time, making the meat more tender and enriching the broth with micronutrients.

Be careful! It’s best to eat soup within 1–4 days of making it, and always refrigerate your leftovers.

Servings: 8-10

Ingredients:

• 2 lbs. ground beef
• 1 cup onion, chopped
• 1 garlic clove, minced
• 1 cup green bell pepper, chopped
• 1 (6 oz.) can tomato paste
• 3 medium tomatoes, chopped
• 2–3 TBSP s.a.l.t. sisters Southwest Ranch Dip
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1 head cabbage, chopped
• 6 cups chicken broth, reduced sodium
• 4 cups beef broth, reduced sodium

Directions:

1. In a large soup kettle or pot, brown the ground beef over medium-high heat along with the chopped onion, minced garlic, and chopped green bell pepper.
2. Stir in the tomato paste and chopped tomatoes. Add the Southwest Ranch Dip and mix well to combine all the ingredients.
3. Add the drained and rinsed kidney beans to the pot. Stir in the chopped cabbage and cook for 1–2 minutes, just until it starts to wilt slightly.
4. Pour in the chicken and beef broths slowly. Bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 1 hour.
5. Taste the soup and adjust seasoning if necessary before serving. Serve the soup warm, ideally with crusty bread or a side salad for a complete meal.

This Cabbage Patch Soup is not only filling but also provides a comforting and nutritious meal, perfect for family dinners or meal prepping for the week. Enjoy your delicious creation!