| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Dutch |
Soups, Vegetables, Meats, Easy |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1/2 |
ts |
Garlic salt |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Pepper |
| 2 |
|
Celery stalks, chopped |
| 1 |
|
16 oz. can kidney beans, undrained |
| 1/2 |
md |
Head cabbage, chopped |
| 1 |
|
28 oz. can tomatoes, chopped and liquid reserved. |
| 1 |
|
Tomato can water |
| 4 |
|
Beef bouillon cubes |
|
|
Chopped fresh parsley |
INSTRUCTIONS
In a Dutch oven, brown beef. Add all remaining ingredients except parsley;
bring to a boil. Reduce heat and simmer, covered 1 hour. Garnish with
parsley. Yield: 3 quarts If cooking for 2: Soup can be frozen in
serving-size portions to enjoy months later. Typed in MMFormat by
cjhartlin@msn.com
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 29, 1998
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