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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 14 |
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This is a thick and hearty soup. Everyone loves it! The cabbage really makes the soup. I got it from The Best Of Country Cooking (second edition) cook book. I have shared this recipe many times because it is simple yet delicious, especially on a cold day. Ingredients:
1 lb lean ground beef |
1/2 teaspoon garlic salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
2 celery ribs, chopped |
1 (16 ounce) can kidney beans, undrained |
1/2 head cabbage, chopped |
1 (28 ounce) can tomatoes, chopped and liquid added to soup |
4 cups water |
4 beef bouillon cubes |
chopped fresh parsley |
Directions:
1. In a Dutch oven, brown beef, drain.
2. Add all remaining ingredients except parsley.
3. Bring to a boil.
4. Reduce heat and simmer, covered, for 1 hour.
5. Garnish with parsley.
6. *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.
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