French Cabbage Soup



Recipe from Julie McCarter from brother Dave Moffett


  • 1 lb ground beef
  • 2 cups celery, chopped
  • 1 medium head cabbage, quartered, then sliced
  • 1 lb package of shredded carrots
  • 2 cups onion, quartered, then sliced to same size as cabbage
  • 2 or 3 cloves of garlic, minced
  • 1 bay leaf
  • 46 oz low salt tomato juice
  • Cooking spray
  • sliced, toasted baguette or crustini (optional)


  1. Lightly coat a large non-stick skillet with cooking spray.
  2. Saute onion, cabbage, carrots, garlic and celery until all vegetables appear wilted.
  3. Add ground beef to skillet and stir fry until no longer pink, stirring constantly to caramelize vegetables.
  4. Strain in metal strainer to render any grease.
  5. Place all ingredients into a soup pot.
  6. Add low-salt tomato juice, and bay leaf and simmer for 1 hour.
  7. Add salt and pepper to taste.
  8. Place bread slices in serving bowls, ladle soup over bread and serve (optional)
Nutrition: who knows!? Yield is 8 servings when sliced bread is added.
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