Beef Cabbage Soup
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This a a hearty supersize soup recipe. Freeze the leftovers!
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Preparation time
Cooking time
Ingredients
For 12 Serving(s)
Recipe
- 1 tablespoon(s) vegetable oil
- 1 lb. lean ground beef
- 2 medium onions, chopped
- 3/4 cup(s) diced green peppers
- 2 - 796 ml/28 oz. tins diced tomatoes
- 2 cup(s) diced raw potatoes
- 1 cup(s) diced raw carrots
- 4 cup(s) hot water and 2 tablespoon(s) beef bouillon concentrate, OR
- 1 - 900ml/30oz. carton beef broth
- 3 tablespoon(s) chopped fresh, or 3 teaspoon(s) dried parsley
- 1/2 teaspoon(s) pepper
- 1 teaspoon(s) paprika
- 1/4 teaspoon(s) salt
- 2 tablespoon(s) granulated sugar
- 6 to 7 cups thinly sliced cabbage
Beef Cabbage Soup Directions
In a large soup pot, on medium heat, saute the ground beef, onion and green pepper in oil until the meat is no longer pink.
Add diced tomatoes, and puree the beef tomato mixture with hand-held blender.
Add all other ingredients, except the cabbage, and bring to a boil. Reduce heat and simmer, covered, for one hour.
Add cabbage and simmer, covered, for another hour, or until the cabbage is cooked.
Adjust salt as necessary.
NOTE: if the soup appears to be too thick, add 2 to 3 more cups of beef broth!
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