Beef and Cabbage Soup
Great for when you're going skiing or hiking and come back to this stew-like soup
Serves: 6
Ingredients
1 pound ground beef
1 medium size onion, thinly sliced (or more)
2 cup celery, thinly sliced
1 can tomatoes (1 pound size)
1 can tomato soup
2 cups water
1 can kidney beans (1 pound size)
1 tsp salt
1/2 tsp chili powder
1/2 tsp Pepper
1 bay leaf
4 cups cabbage, thinly shredded
1/2 cup ketchup
Method
- In 2 1/2 qt. casserole, cook beef uncovered, on high. Stirring often till crumbly. Add onion and celery; cook covered about 5 minutes, stirring once. Drain off fat and discard.
- Stir in tomatoes and their liquid, water, beans and their liquid, salt, chilli powder and pepper. Cover and bring to a boil about 6 min.
- Add cabbage and cook covered about 15 min or till cabbage is tender to bite.
