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Cabbage & Cranberry Soup



Ingredients for Cabbage & Cranberry Soup

  • Cooking Time: approx. 20 minutes
  • 3 onions, chopped
  • 3 cups finely shredded cabbage
  • 2 cups fresh cranberries, rinsed, drained and put through the coarse blade of a meat grinder or food processor set to chop coarsely.
  • 3 T brown sugar
  • 1 T salt
  • 1/4 tsp black pepper
  • 3 10 1/2 oz cans condensed chicken broth (low sodium if desired)
  • 2 10 1/2 oz cans water
  • 1 16 oz can shoestring or diced beets
  • Sour cream fat free (garnish)



  • In large stock pot toss together the first three ingredients. Add brown sugar, salt and pepper. Add 3 cans of broth and 2 additional cans of water. Cook mixture for 20 minutes or until vegetables are tender. Add the beets and their liquid and heat thoroughly. Add a spoonful of sour cream when serving if desired.
  • This is a substantial soup which when served with a hearty bread will make a full meal.


  • Recipe courtesy of: Pollie B. Evans from The Best of Cranfest Cranberry Recipes
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