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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This soup is made in a wok. I never have leftovers. Ingredients:
1 teaspoon cooking oil |
1 lb ground beef |
1 cup chopped onion |
1 teaspoon cooking oil |
3/4 cup chopped celery |
1 1/4 cups thinly sliced carrots |
1 1/2 cups chopped cabbage |
7 cups water |
1 (14 ounce) can diced tomatoes, with juice |
1 teaspoon dried sweet basil leaves |
1/2 teaspoon chili powder |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon sugar |
1 teaspoon worcestershire sauce |
3 tablespoons beef bouillon powder |
Directions:
1. Heat wok on medium high.
2. Add first amount of cooking oil.
3. Add ground beef and onion.
4. Stir fry until beef is no longer pink; drain.
5. Transfer to bowl.
6. Add second amount of cooking oil to hot wok.
7. Add celery, carrot and cabbage.
8. Stir fry until tender crisp.
9. Add beef mixture.
10. Add remaining 9 ingredients.
11. Bring mixture to boil, stirring occasionally.
12. Cover and simmer for 30 minutes.
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