Cabbage-Bean Soup

  • Yield 8 to 10 servings

Combine fresh cabbage and canned beans for a soup that's lower in fat and calories than the traditional bean soup.

"Soup is as old as the art of cooking. It goes back to ages before cooking was an art. In those days they threw whatever meat they had into a kettle to cook over an open fire. Later someone discovered, perhaps by accident, that a few herbs made the food taste better and vegetables helped too. Enjoy!"


1/2 cup diced onion
2 cups water
6 ounces precooked ham, diced
2 cups shredded cabbage
2 cups canned tomatoes, with juice
1 teaspoon chili powder
1/4 teaspoon pepper
1 (16-ounce) can Great Northern beans, drained
1 to 2 tablespoon cooking oil


  1. In a large saucepan, saute onion in cooking oil until tender.
  2. Add water, ham, cabbage, tomatoes and seasonings. Bring mixture to a boil. Lower heat. Cover and simmer 15 minutes.
  3. Add beans. Continue simmering for 20 minutes, or until cabbage is tender.

Tips From Our Test Kitchen: Smoked turkey makes a tasty alternative to the ham. A cup of diced carrots makes a nice addition, too. They can be sauteed with the onions.

– Recipe by Flo Burtnett, Gage, Okla.



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