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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 14 |
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Folks always comment on the great blend of spices and the hearty addition of cabbage in this soup. Ingredients:
1 pound ground turkey or beef or turkey |
1 large onion, chopped |
4 large potatoes, peeled and cubed |
4 large carrots, grated |
4 celery ribs, chopped |
1/2 small head cabbage, shredded |
1/4 cup uncooked long grain rice |
1 quart water |
1 can (28 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1 can (15 to 16 ounces) kidney beans, rinsed and drained |
2 bay leaves |
1 teaspoon dried basil |
1 teaspoon dried thyme |
3/4 teaspoon pepper |
1/2 teaspoon dill weed |
1 to 2 teaspoons salt, optional |
Directions:
1. In a Dutch oven or soup kettle, brown meat and onion; drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 2-3 hours. Remove bay leaves before serving. Yield: 14 servings (3-1/2 quarts).
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