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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 10 |
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My first recipe posting! :) This is my favorite soup to make when the weather starts to get chilly. It's from a little restaurant in the small town where I grew up. My mom obtained the recipe, and I have fond memories of helping her make this soup. It's great served with shredded cheese, and freezes really well too. Prep time, cook time and servings are all approximate. Enjoy! Ingredients:
2 lbs ground beef |
1 cup chopped onion |
2 cloves garlic, minced |
1 cup chopped green pepper |
1 (6 ounce) can tomato paste |
3 medium tomatoes, chopped |
2 tablespoons chili powder |
1 teaspoon oregano |
1 tablespoon minced parsley |
1 (15 ounce) can kidney beans, drained and rinsed |
3 beef bouillon cubes |
1 head cabbage, chopped |
8 -11 cups water |
salt and pepper |
Directions:
1. In a large soup kettle, brown beef with onion, garlic and green pepper.
2. Add tomato paste, tomatoes, chili powder, oregano, parsley, kidney beans and salt and pepper to taste.
3. Stir well.
4. Dissolve bouillon in 1 cup water and add to soup along with cabbage.
5. Slowly add desired amount of remaining water.
6. Bring to boil.
7. Reduce heat and simmer for 1 hour.
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