 |
Country Cabbage Soup
|
 |
2 pounds ground beef
2 cans (28 ounces each) stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
Salt and pepper to taste
In a large saucepan, cook beef over medium heat until no longer pink;
drain. Add the tomatoes, cabbage, onions and celery; bring to a boil.
Reduce heat; simmer, uncovered, for 25 minutes or until vegetables
are tender. Stir in salt and pepper. Be creative when making Country
Cabbage Soup. For instance, stir in some shredded carrots or frozen
mixed vegetables. For a more filling soup, add 2 cups of cooked rice
|
Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |