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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | Beef, ground, 90% lean meat / 10% fat, raw | 1 | cup, diced | celery, diced | 1 | cup, chopped | Onion, chopped | 1/2 | cup, sliced | Peppers, sweet, red, raw, chopped | 1 | clove | garlic minced | 1 | can | Tomatoes, red, ripe, canned (32 oz) | 1 | can (6 oz) | tomato paste | 5 | cups | broth, Beef | 1 | cup, chopped | Carrots, raw | 1/4 | cup | parsley, fresh, chopped | 2 | tablespoons | red wine vinegar | 1 | tablespoon | sugar | 1 | leaf | bay leaf | 1 1/2 | teaspoons | basil (dried) | 1 | teaspoon | Paprika | 1/2 | teaspoon | salt | 3 | cups, shredded | Cabbage |
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Steps
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Sequence
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Step
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| | 1 | In a Large soup pot, cook beef, celery, onions, green pepper and garlic over medium heat until beef is browned. Add all remaining ingredients, except cabbage. Bring to a boil. Reduce heat to Medium-low. Cover and Simmer for 30 minutes.
Stir in cabbage and simmer for 30 more minutes. Remove bay leaf before serving.
You can add extra broth if the soup is too thick.
This soup freezes well. |
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