Cabbage Patch Soup
Servings: 8
Ingredients
- 1 1/2 lbs. ground chuck
- 5 sticks celery diced
- 1 large onion diced
- 1 large bell pepper diced
- 6 cloves garlic minced
- 2 cans stewed tomatoes
- 2 cans beef consomme
- 8 ounces tomato sauce
- 2 cans kidney beans drained
- 1/2 head cabbage shredded
- 2 tablespoons chili powder
- 3 cups water
- salt and pepper to taste
Instructions
- Brown ground round, onions, celery, bell pepper and garlic in dutch oven.
- Drain off any grease. Add remaining ingredients. Simmer about 1 hour or
- longer.
Notes
NOTES : I use 1 can of light red kidney beans and l can of pinto beans. Serve with sour cream and or shredded cheddar cheese. Use 15 1/2 oz. cans of tomatoes and consumme.
Recipe By: Lynne Davenport
Serving Size: 8
Serving Size: 8