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CABBAGE PATCH SOUP

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Ingredients

  • 1 C ONION
  • 2 CLOVES GARLIC, DICED
  • 1 C CHOPPED GREEN PEPPER
  • 1 C CHOPPED CELERY
  • 1 TSP OREGANO
  • 1 1/2 T CHILI POWDER
  • 2 LB GROUND MEAT
  • 3 BEEF BOUILLION CUBES
  • 1 - 6 OZ CAN TOMATO PASTE
  • 1 - 15 OZ KIDNEY BEANS, DRAINED & RINSED
  • 1 - 16 OZ CAN STEWED TOMATOES
  • 1 C GRATED CARROTS, OPTIONAL
  • 1/2 HEAD RED CABBAGE, CHOPPED
  • 1/2 HEAD WHITE CABBAGW, CHOPPED
  • GRATED CHEDDAR CHEESE, OPTIONAL
  • (CAN SUBSTITUTE VEG. BROTH, CHICKEN BROTH OR BEEF BROTH FOR WATER)

Details

Preparation

Step 1

SAUTE ONION, GARLIC, G PEPPER & CELERY. ADD OREGANO, CHILI POWDER & BEEF; COOK UNTIL BROWN. DISSOLVE BOUILLON CUBES IN SMALL AMOUNT OF WATER & ADD 7 OR 8 CUPS OF WATER. ADD REST OF INGREDIENTS EXCEPT CHEESE. BRING TO BOIL & SIMMER 1 1/2 HOURS. TOP WITH CHEESE.

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