My Country Cabbage Soup


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Member since 2015
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Serves 12 - 16 | Prep Time 20 miutes | Cook Time 45 minutes

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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