Beef & Cabbage Soup
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | ground beef, lean |
|
| ½ | teaspoon | garlic salt |
|
| ¼ | teaspoon | garlic powder |
|
| ¼ | teaspoon | black pepper |
|
| 2 |
celery
chopped |
*
|
|
| 16 | ounces |
red kidney beans
drained |
|
| ½ | head |
cabbage
chopped |
*
|
| 28 | ounces |
tomatoes
chopped and liquid reserved |
|
| 1 | can |
water
in empty tomatoe can |
*
|
| 4 | beef bouillon cubes |
*
|
|
| 1 |
parsley leaves
chopped |
*
|
Trans-fat Free
Directions
In a Dutch oven, brown beef.
Add all remaining ingredients except parsley; bring to boil.
Reduce heat and simmer, covered for 1 hour.
Garnish with parsley.
Yield 3 qts.
Comments
It wasn't specified how many cans of tomato & what kind to be added to the soup!