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Country Cabbage Soup
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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 or pasta.
Yield: 12-14 servings (3-1/4 quarts).
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |