Beefy Cabbage and Bean Soup
This soup freezes very well just freeze in serving-size portions to enjoy later for another meal, for the best flavor make certain to brown the ground beef well, pork sausage meat can be replaced for the ground beef, make this as spicy as you like by adjusting the chili flakes…
This soup tastes even better the next day so I suggest to make it 1-2 days ahead
Servings 6-8
Ingredients:
1 pound ground beef (can increase to 1-1/2 pounds for a more meaty soup)
1 tablespoon oil OR bacon fat (to help brown the meat, I use bacon fat)
1 medium onion, chopped
2 celery ribs, diced
6 garlic cloves, finely chopped
1 teaspoon crushed chili flakes (or adjust to heat level)
1 (16-ounce) can kidney beans, rinsed and drained
1/2 medium cabbage, chopped
1 (28-ounce) can diced tomatoes, undrained (add in the juice from the can)
1 can water mixed with 1 tablespoon beef bouillon powder OR use all low sodium beef broth (use the 28-ounce can from the diced tomatoes for measuring)
1 (10-3/4 ounce) can condensed tomato soup, undiluted
1 tablespoon Worcestershire sauce
1-1/2 teaspoons seasoned salt, or to taste
fresh ground black pepper, to taste
Instructions:————————————-
In a large pot or Dutch oven cook the ground beef until no longer pink; drain fat.
Add in the oil or bacon fat and onion; cook over medium-high heat until the meat is browned (this may take about 10-12 minutes to brown the meat) add in the diced celery, chopped garlic and chili flakes the last 2 minutes of cooking time.
Add in all remaining ingredients; bring to a boil stirring.
Reduce heat to low; partially cover and simmer for about 1-1/2 hours seasoning with more salt and pepper is needed about halfway through cooking.
Posted on www.recipezazz.com
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