Ballpark Soup


  • 2 lbs. Field Pro-Leaguer Wieners, sliced ~1/2 inch thick
  • Vegetable Oil
  • 2 large onions, thinly diced
  • 1 small head green cabbage, cored & thinly shredded
  • 2 Tbsp. brown sugar
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. caraway seed
  • 1 can (6 oz.) tomato paste
  • 8 c. beef stock
  • 2 medium potatoes, peeled & cubed
  • 2 c. cooked pinto beans
  • 2 Tbsp. yellow mustard
  • salt & pepper


  1. Cook the hot dog slices over medium-high heat until browned and some fat has rendered.
  2. Remove the hot dogs from the pot with a slotted spoon and set aside.
  3. Add enough oil to equal ~3 TBsp. of fat in the pot. Sauté onions and cabbage until the onions are browned, and the cabbage is very soft.
  4. Add the vinegar and sugar and stir the mixture until the vinegar has completely evaporated. Follow by adding the caraway seeds and tomato paste, cooking for 2 minutes.
  5. Add stock. Bring to a boil, then add the cubed potatoes. Reduce the heat to a simmer for 10 minutes.
  6. Add the beans and hot dogs, cooking the soup for another 5 minutes.
  7. Ladle about 1/2 c. soup into a small mixing bowl. Be careful! It may be hot. Stir the mustard into the bowl until combined and smooth.
  8. Pour the mustard mixture back into the soup pot and heat through. Add salt and pepper to taste.
  9. Enjoy!
8 - 10
prep time
total time