Cabbage and Beef Soup
When I was a little girl, I help my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from her garden and simmered them in her big soup pot. Nowadays, I grow most of those vegetables in my own garden. Not only is gardening enjoyable, it is an inexpensive way to make a delicious soup.
12 ServingsPrep: 10 min. Cook: 70 min.
- 1 pound lean ground beef (90% lean)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 celery ribs, chopped
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1/2 medium head cabbage, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 1 tomato can water
- 4 teaspoons beef bouillon granules
- Minced fresh parsley
- In a Dutch oven, cook beef over medium heat until no longer pink;
- drain. Stir in the remaining ingredients except parsley.
- Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish
- with parsley. Yield: 3 quarts.
If Cooking for Two: Soup can be frozen in serving-size portions to enjoy months later.
Nutritional Facts: 1 serving (1 cup) equals 116 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 582 mg sodium, 11 g carbohydrate, 3 g fiber, 11 g protein.