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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I didn't have time to make my favorite cabbage rolls one day, so I just threw together this soup and I loved it! Renee Leary, Citrus Springs, FL Ingredients:
1 pound ground turkey or beef |
1 medium onion, chopped |
3-1/2 cups shredded cabbage |
1 medium zucchini, halved and thinly sliced |
1 cup sliced fresh mushrooms |
1 carton (18.3 ounces) ready-to-serve sweet red pepper soup |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1/4 teaspoon hot pepper sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup grated parmesan cheese |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer.
2. Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese.
3. Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
4. To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese. Yield: 6 servings.
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