Sweet and Sour Cabbage Soup

A hot soup that is filled with heart-healthy flavor.

by Nashville General Hospital
Sweet and Sour Cabbage Soup

This is the perfect soup to warm your insides and help take the chill off a cool night. Made with cabbage and low-sodium ingredients, this recipe is a good option for cardiovascular health.

Serves: 8


  • ½ pound lean ground beef
  • 2 red onions, peeled and diced
  • 5 carrots, sliced
  • 3 celery stalks, sliced
  • 2-3 garlic cloves, minced
  • 1 15oz can, or bigger, of low sodium diced tomatoes (don’t drain)
  • 1 32oz low sodium beef or vegetable stock
  • 1 bag frozen baby lima beans
  • 1 teaspoon freshly cracked pepper
  • 1 teaspoon caraway seeds
  • 1 small head of cabbage, coarsely chopped
  • 3-4 shakes of tabasco sauce
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey


  1. Brown the beef and remove all but 1 tablespoon of fat. 
  2. Add onions, carrots and celery. Cook until the onions are slightly brown. 
  3. Add the garlic and cook for less than a minute, stirring often. 
  4. Add stock and tomatoes. Bring to a boil and let simmer for about 10 minutes. 
  5. Add cabbage and lima beans and simmer for 20 minutes, or until the cabbage is soft.
  6. Add remaining ingredients. Simmer another 15 to 20 minutes until all vegetables are tender.

Enjoy this soup by itself or with a side of crunchy bread.

For more recipes like this, including written in Spanish, visit the Nashville General Hospital Foundation website. This site also includes information about The Food Pharmacy, which addresses food insecurity through the distribution of no-cost food totes filled with fresh produce and shelf-stable food. 


Nashville General Hospital Foundation Cookbook, Shared by Vernon Rose, Summer 2021.