Beef & Cabbage Soup
Submitted by lvwprst
Hearty beef and cabbage soup loaded with ground beef, kidney beans, tomatoes, and celery. Simmers for one hour in a Dutch oven and makes 3 quarts to feed a hungry crowd.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minWhen the weather turns cold and you need something that sticks to your ribs, this is the pot you want bubbling on the stove.
Ground beef gets browned up and simmered with chopped cabbage, kidney beans, tomatoes, and celery in a garlicky broth.
One hour of hands-off simmering and you’ve got 3 quarts of thick, satisfying soup that tastes even better the next day.
Pro Tips
- Break the ground beef into small crumbles while browning for a better texture in every spoonful.
- Chop the cabbage into bite-sized pieces so it softens evenly without turning to mush.
- Use the empty tomato can to measure your water, just like the recipe calls for. It picks up every last bit of tomato flavor.
- This soup freezes well for up to 3 months. Portion it into containers for quick weeknight reheats.
Ingredients
Directions
In a Dutch oven, brown beef.
Add all remaining ingredients except parsley; bring to boil.
Reduce heat and simmer, covered for 1 hour.
Garnish with parsley.
Yield 3 qts.
Comments
It wasn't specified how many cans of tomato & what kind to be added to the soup!