Recipe: Beef, Cabbage and Vegetable Soup [edit]

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Edited by: Helen Pitlick

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Tags: Meats, Soups, Vegetable

Yield: Enough to serve a small army or a few teenagers.

[edit] Ingredients

2	lbs lean ground beef
1	medium head cabbage, chopped
1	medium onion, chopped
½	can whole kernel corn, drained
1	can red kidney beans
½	can sweet peas, drained
1	can green beans, drained
4	medium potatoes, diced
3	stalks celery, chopped
4	carrots, thinly sliced
1	(15 oz.) can tomato sauce
3	cups water
	salt, pepper, and chili powder to taste

[edit] Preparation

Step 1	Crumble beef in large pot with 3 cups water. Add onion, celery, carrots, and cabbage. Cook until tender; add corn, beans, peas, and tomato sauce. Simmer about 1 hour.
Step 2	Add potatoes last; cook until tender.
Step 3	Remove broth as needed and add back as necessary as soup cooks down. Add chili powder early so flavor will distribute. Add salt and pepper to taste.

[edit] About Beef, Cabbage and Vegetable Soup

Soup is especially good during cold weather, but also makes a nice luncheon with a salad and your favorite crackers.

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