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  • CROCK POT AMISH CABBAGE PATCH SOUP

    2 votes

    Directions

    Amish cabbage patch soup made in the crock pot is one of my favorites and always goes over big with family and friends. This soup will keep for several days in the refrigerator. The recipe makes a lot but it won’t last long. One bowl of this is never enough in my family. Serve it with my cornbread muffins for a great comfort food meal everyone will love. Amish cabbage patch soup will quickly become one of your favorite soups. 1 pound ground beef 1 large onion, chopped 2 to 3 stalks celery, chopped (Optional) 1 large green pepper, chopped 1 (14.5 ounce can kidney beans, drained and rinsed 1/2 head cabbage, chopped 2 (14.5 ounce) cans beef broth 1 (14.5 ounce) can diced tomatoes 1 teaspoon salt 1/2 teaspoon black pepper (I use a teaspoon of pepper but we like pepper a lot) 2 teaspoons chili powder 1/2 teaspoon cumin 1/2 teaspoon garlic powder Cook the ground beef in a skillet on top of the stove and drain. Add ground beef, onion, celery, green pepper, kidney beans and cabbage to the crock pot. In a bowl whisk together the beef broth, tomatoes, salt, pepper, chili powder, cumin and garlic powder. Pour over the crock pot ingredients. Cook on low for 6 to 7 hours or high for 4 hours. This could be made in a stew pot on top of the stove, too. Makes 3 quart crock pot full or 8 to 10 servings. Top with shredded cheddar cheese and a dollop of sour cream if desired. Enjoy!   Print Recipe 5 from 2 votes Amish Cabbage Patch Soup This soup can be made in the crock pot or on the stove top. Easy to make and delicious. Serve with cornbread and you have a wonderful meal.  Prep Time15 mins Course: SoupCuisine: American, southernKeyword: amish soup, cabbage patch soup Servings: 8 servings Author: The Southern Lady Cooks Ingredients1 pound ground beef1 large onion chopped2 to 3 stalks celery chopped (Optional)1 large green pepper chopped1 (14.5 ounce can kidney beans drained and rinsed1/2 head cabbage chopped2 14.5 ounce cans beef broth1 14.5 ounce can diced tomatoes1 teaspoon salt1/2 teaspoon black pepper I use a teaspoon of pepper but we like pepper a lot2 teaspoons chili powder1/2 teaspoon cumin1/2 teaspoon garlic powder InstructionsCook the ground beef in a skillet on top of the stove and drain. Add ground beef, onion, celery, green pepper, kidney beans and cabbage to the crock pot.In a bowl whisk together the beef broth, tomatoes, salt, pepper, chili powder, cumin and garlic powder. Pour over the crock pot ingredients. Cook on low for 6 to 7 hours or high for 4 hours.This could be made in a stew pot on top of the stove, too. Makes 3 quart crock pot full or 8 to 10 servings. Top with shredded cheddar cheese and a dollop of sour cream if desired. Be sure and PIN this Amish Cabbage Patch Soup:     Click here to follow us on instagram. Are you reading our digital magazine, Front Porch Life? It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.   Related  

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    • Salad Foodie
      Salad Foodie
      All the things I love - and in the crockpot too. A "will try soon" for sure!

      Comments

      • Salad Foodie
        Salad Foodie
        I had a crowd to feed today so I made a batch of this yesterday. I had to add more broth though - it was quite thick. Also I added a second can of kidney beans - we like kidney beans as much as you like black pepper! All in all, a hearty vegetable/beef soup, perfect for the last hurrah of winter!

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