member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Genia Revels      

Recipe Categories:

    Beef & Cabbage Soup


    Source of Recipe


    This recipe comes to us from Lisa McKinney.

    Recipe Introduction


    This is a good hearty, brothy soup recipe I found. Hope you all enjoy it too.

    List of Ingredients




    1 1/2 pounds ground round
    2 cups diced onion
    2 cups sliced celery
    2 cups coarsely chopped cabbage
    3 cups thinly sliced carrots
    1 teaspoon salt-free herb-and-spice blend
    1/2 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1/4 teaspoon dried whole basil
    1/4 teaspoon dried whole oregano
    3 10-1/2 oz. cans low-sodium chicken broth
    1 28-oz. can whole tomatoes, undrained and chopped

    Recipe



    Cook meat, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain meat mixture in a colander; pat dry with paper towels. Return meat mixture to pan. Add cabbage* and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until carrot is tender.
    Yield: 16 servings (about 108 calories per 1-cup serving).

    *I find if I add the cabbage when directed, it becomes too mushy for my tastes and I add it about 20 minutes or so before the soup is done. Also, I add, subtract and substitute ingredients as I desire for taste and to make it go farther, so I can freeze the extras. (Re-heat frozen soup slowly in a double-boiler or microwave to avoid making it mushy).


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |