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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a really flavorful soup, adding cabbage toward the the end of the last 5 min. gives it a fresh flavor and crunch thats great Ingredients:
3/4 ib. beef round, cut into 3/4-inch cubes |
1 to 2 tsp. oil |
4 cups water |
2 beef bouillon cubes |
2 cups finely shredded cabbage |
1 medium onion, chopped |
1/2 green pepper, chopped |
1 small clove garlic, minced or pressed |
1/2 tsp. dry mustard |
1 large white potato, peeled if desired, cut into 1/2-inch cubes |
1 large sweet potato, peeled and diced |
1 pkg. (10 oz.) frozen corn |
salt and black pepper |
minced parsley |
Directions:
1. In large saucepan or Dutch oven, brown beef in the hot oil.
2. Add 2 cups of the water, the bouillon cubes, 1 cup of the cabbage, onion, green pepper, garlic and mustard. Bring to boil. Cover and simmer 45 min.
3. Add remaining water and the potatoes. Bring to boil again. Simmer 10 min. or until potatoes are tender.
4. Add remaining cabbage and corn. Simmer 5 min. Season with salt and black pepper to taste.
5. Sprinkle with parsley before serving.
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