Amish Cabbage Patch Soup

Amish Cabbage Patch Soup - The Southern Lady Cooks

Amish Cabbage Patch Soup - The Southern Lady Cooks

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.

Amish Cabbage Patch Soup Ingredients Needed:

Ground beef



Green Bell Pepper

Can kidney beans


Beef broth

Can of Diced Tomatoes


Black pepper

Chili powder


Garlic powder

This is a very versatile soup and full of delicious ingredients. You could easily make this with ground turkey too. We cook with ground turkey quite often and love it in soup. If you are not a celery fan, simply leave it out. This soup freezes well too. Add our Fried Cornbread to this soup for a wonderful meal!

“I made this for a birthday lunch at work today. Everyone raved about it. We topped it with shredded cheese and sour cream along with Broccoli cheese muffins. Heavenly! I almost forgot, I didn’t make it in a crock pot but in a dutch oven.” – Noel

“This is one of my favorite soup recipes. It’s super easy to make and it’s actually very low calorie, especially if you use a lean ground turkey. I love your recipes!’ – Jennifer

Full printable recipe in recipe card below.

Amish Cabbage Patch Soup - The Southern Lady Cooks

Amish Cabbage Patch Soup - The Southern Lady Cooks

Amish Cabbage Patch Soup - The Southern Lady Cooks

Amish Cabbage Patch Soup - The Southern Lady Cooks

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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. 

Course: Soup

Cuisine: American, southern

Keyword: amish soup, cabbage patch soup

Servings: 8 servings

Author: The Southern Lady Cooks

  • 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.

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