Cabbage and Beef Soup
- 1 lb Lean ground beef
- 1/2 ts Garlic salt
- 1/4 ts Garlic powder
- 1/4 ts Pepper
- 2 Celery stalks, chopped
- 1 16 oz. can kidney beans,
- -undrained
- 1/2 md Head cabbage, chopped
- 1 28 oz. can tomatoes, chopped
- -and liquid reserved.
- 1 Tomato can water
- 4 Beef bouillon cubes
- Chopped fresh parsley
In a Dutch oven, brown beef. Add all remaining ingredients except parsley;
bring to a boil. Reduce heat and simmer, covered 1 hour. Garnish with
parsley. Yield: 3 quarts If cooking for 2: Soup can be frozen in
serving-size portions to enjoy months later. Typed in MMFormat by
cjhartlin@msn.com
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
on Jan 29, 1998
bring to a boil. Reduce heat and simmer, covered 1 hour. Garnish with
parsley. Yield: 3 quarts If cooking for 2: Soup can be frozen in
serving-size portions to enjoy months later. Typed in MMFormat by
cjhartlin@msn.com
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
