My Country Cabbage Soup
2 pounds ground beef
2 cans petite diced tomatoes, 28 oz each
1/2 small can tomato paste (or some squirts from a tube of paste)
1 medium head of cabbage, shredded (I chopped by hand, coarser than a shred)
2 medium onions, chopped
4 celery ribs, chopped
3 large carrots or part of a bag of small carrots, chopped finely
1 Tbsp Worcestershire sauce
1 tsp marjoram
1/2 tsp garlic powder
2 bay leaves
1 quart of beef broth
1 tbsp. salt
1/2 tsp pepper
2 cups of cooked rice
In a large pan (such as a stock pot), cook beef over medium heat until no longer pink; drain grease. Salt and pepper the beef to taste.
Add the remaining ingredients except for the rice and salt and pepper.
Bring to a boil. Reduce heat and simmer uncovered for 25 minutes or until veggies are tender.
Add cooked rice. Taste and then add the salt and pepper to your liking.
Pairs Well With
I combined parts of a few different recipes to make this soup. It was very popular at a soup party we had last year. This makes a pretty large batch. It freezes pretty well, but sometimes the rice tends to come out a little mushy after freezing.