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.
SERVINGS 12
YIELDS 3 quarts
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
In a Dutch oven, brown beef, drain.
Add all remaining ingredients except parsley.
Bring to a boil.
Reduce heat and simmer, covered, for 1 hour.
Garnish with parsley.
*I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.
SERVINGS 12YIELDS 3 quarts
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
In a Dutch oven, brown beef, drain.
Add all remaining ingredients except parsley.
Bring to a boil.
Reduce heat and simmer, covered, for 1 hour.
Garnish with parsley.
*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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