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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Kidney beans, ground beef, green pepper and chopped cabbage make this thick soup hearty and satisfying. Many people request the recipe after trying it. -Carol Tupper of Joplin, Missouri Ingredients:
1 pound ground beef |
4 celery ribs, coarsely chopped |
1 medium onion, coarsely chopped |
1 medium green pepper, coarsely chopped |
1 garlic clove, minced |
2 cups water |
2 cups reduced-sodium tomato juice |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
2 teaspoons reduced-sodium beef bouillon granules |
2 teaspoons chili powder |
1/2 teaspoon salt |
2 cups chopped cabbage |
2 cans (16 ounces each) kidney beans, rinsed and drained |
Directions:
1. In a Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Stir in kidney beans and cabbage; return to a boil. Reduce heat; cover and cook 12-15 minutes longer or until cabbage is tender. Yield: 8 servings (3-1/4 quarts).
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