More Great Recipes: Soup

My Country Cabbage Soup


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Member since 2015

Serves 12 - 16 | Prep Time 20 miutes | Cook Time 45 minutes

Ingredients

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


Notes

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.

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