Sunday, September 8, 2013

CABBAGE BEEF VEGGIE SOUP


This soup is Comfort food and it's Even GOOD For you as well as tasty

What you Need:
1 lb ground beef cooked till crumbly and brown
1   large head green cabbage, cored and chopped
8   very large onions, peeled and chopped
1   entire large stalk celery, sliced thin
1   good size bag carrots, peeled and sliced thin
1   entire large pod garlic, peeled and sliced thin
2   cans cut green beans (or 1 can green beans and
1 can yellow wax beans)
1   can Hunts (28 oz) CRUSHED tomatoes
1   large can tomato juice (or V-8 juice)
1   envelope Lipton's dry onion soup mix
4   packets low sodium beef bouillon powder

Salt, pepper to taste
About 1/2 cup dried parsley
Water

How to Make it:
In one large soup pot, place all the prepared cooked beef, cabbage, onions,
celery and carrots; cover with water; bring to boil and then reduce
heat and cook until water is reduced about half way.  Drain the liquid
from the can beans into the soup pot and while the veggies are
cooking, check over each green bean for any bad spots, then cut each
one in half.  When the veggies are tender, add the green beans and all
other ingredients.  You may want to adjust the seasonings.  Simmer on
low for about an hour to blend the flavors and enjoy!



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