Beef & Cabbage Soup
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 2.5 | ml |
garlic salt
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | x |
celery
chopped |
*
|
| 462.4 | ml/g |
red kidney beans
drained |
|
| 0.5 | head |
cabbage
chopped |
*
|
| 809.2 | ml/g |
tomatoes
chopped and liquid reserved |
|
| 1 | can |
water
in empty tomatoe can |
*
|
| 4 | each |
beef bouillon cubes
|
*
|
| 1 | x |
parsley leaves
chopped |
*
|
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.
