Page 275 - Family cookbook v30_Neat

269

Mary Evelyn Davison

Cabbage Soup

Serves 6

1 pound ground chuck

1 small green pepper, slivered

1 small onion, chopped

1 clove garlic, minced

1 (16 oz.) can tomatoes

3 cups beef stock (or 3 bouillon cubes dissolved in 3 cups water)

2 or 3 tablespoons tomato paste

1 (16oz.) can of kidney beans with their liquid

3 cups sliced cabbage

1 teaspoon salt (omit if you use bouillon cubes)

1/2 teaspoon pepper

Extra water or broth as needed

Croutons and parsley to garnish if desired

1. Cook the meat until the color has changed, then drain to remove fat.

2. Add onions, garlic and green pepper.

3. Add tomatoes, beef stock, tomato paste, and beans.

4. Cook about 30 minutes.

5. Add cabbage.

6. Season with salt and pepper to taste.

7. Cook until the cabbage is tender crisp.

8. Garnish with croutons and parsley if desired.