Aunt Jeanne’s Cabbage Soup

Another week, another soup. I know, I know, I haven’t really been venturing beyond the soups of late, at least not on this blog. But I’m still trying to detox from all the very bad-for me foods that I ate way too much of for the past few weeks, and maybe shed a few pounds while I’m at it. I’m also a lover of soups, so there’s that.Cabbage Soup | The Life Jolie

This soup is what first opened me up to the idea of eating cabbage. I had never been a kid that ventured beyond a specific set of vegetables, but this soup just looked so tasty, that I could never resist it. Cabbage Soup | The Life Jolie

My sweet Aunt Jeanne, who is my Grandma Rose’s sister, used to make it. Of course it always tasted the best when she would make it, she just has the touch. Aunt Jeanne is in her mid 90’s and she is still an incredible cook, and a beautiful person.Cabbage Soup | The Life Jolie

It’s a very light, and easy to eat soup, with minimal ingredients. I substituted ground turkey for ground beef to make it healthier and reduced the amount of barley to make it a bit more vegetable forward. I regret not adding some Lima beans into it. I like to sprinkle a bit of Romano cheese over the top because I’m Italian and that’s what we do. Yes, I’m that person that keeps a baggie of Romano cheese in the break room refrigerator at all times. Guilty as charged, but I never regret having it there while I enjoy it over any number of foods that I bring in.Cabbage Soup | The Life Jolie

Aunt Jeanne’s Cabbage Soup

Source: Jeanne Marion

Ingredients:

  • 1 lb. of ground beef (I used ground turkey)
  • 3 small/medium onions, chopped
  • 3 small/medium potatoes, peeled and chopped
  • 3 or 4 stalks of celery, chopped
  • 3 carrots, peeled and chopped
  • 1 14.5 oz. can of stewed tomatoes (make sure you break them up a bit)
  • 1/4 cabbage, slivered (I purchased one of those mini cabbages, which worked out perfectly)
  • 10 qt. pot, 3/4 full of water or 1/2 water 1/2 chicken broth (I did the later way with low sodium chicken broth)
  • 1 1/2 cups of barley (I used 3 heaping Tbsp.)

Fill your pot and begin heating the liquid.

Brown your ground meat.

Discard the grease and add this and all of the other ingredients except the barley.

Bring to a boil and then simmer for 1 hour.

Add the barley and simmer another 30 minutes.

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8 Comments

  • Reply
    Bethany
    January 8, 2015 at 9:43 pm

    Ooo I love cabbage! It wasn’t my favorite as a child either, but I love it as an adult. It is packed with nutrients, too!

    • Reply
      Jessy
      January 9, 2015 at 9:05 am

      I love it too now- I also love corn beef and cabbage- I put apple cider vinegar on it. So delicious!

  • Reply
    Kirsten
    January 9, 2015 at 7:02 am

    This looks yummy! There’s just something comforting about a nice bowl of soup–and a great way to use cabbage. I’ll have to try adding lima beans–right now the remnants of a bag are used as a mini ice pack (we’re out of peas)–but I’ll get more.
    Thanks!

    • Reply
      Jessy
      January 9, 2015 at 9:02 am

      Thank you, Kirsten! Gotta love the frozen veggie ice packs- we all use them 🙂

  • Reply
    Jenny @ Women With Intention
    January 10, 2015 at 11:44 am

    Looks yummy! Thank you for linking up at Women With Intention Wednesdays! 🙂

    • Reply
      Jessy
      January 10, 2015 at 11:49 am

      Thank you- it was delicious, with options for many variations- thank you for hosting!

  • Reply
    Cydnee Knoth
    January 14, 2015 at 8:59 pm

    Nothing better than a big bowl of soup. So comforting. Thank you for joining in the celebration of #purebloglove. We enjoy having you every Thursday at 8PM, EST through Sunday night. ~Cydnee

    • Reply
      Jessy
      January 14, 2015 at 10:00 pm

      Thank you for the kind words and thanks for hosting!

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