In a large soup pot combine beef, chili, tomatoes, onions, carrots, celery, cabbage and chili powder. Salt and pepper. Saut until the vegetables are soft, about 5 minutes. Add water; bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. Makes approximately 1 gallon.
Cook beef in butter, stirring, until brown and crumbly.
Add onion and celery and saute 5 minutes.
Stir in tomatoes (break with fork), water, salt, chili and pepper.
Bring to boiling.
Add cabbage.
Cover and cook until cabbage is tender (about 3 minutes).
Serve in soup plates.
Makes 4 to 6 servings.
Melt margarine; add ground beef, stirring, until browned and crumbly.
Add onion and celery; stir often for five minutes. Break up tomatoes with spoon and add to meat.
Add water, beans and seasonings.
Bring to boil.
Add cabbage.
Reduce heat and simmer until cabbage is tender.
Makes 4 to 6 servings.
In a large soup kettle, brown beef with onion, garlic and green pepper.
Add tomato paste, tomatoes, chili powder, oregano, parsley, kidney beans and salt and pepper to taste.
Stir well.
Dissolve bouillon in 1 cup water and add to soup along with cabbage.
Slowly add desired amount of remaining water.
Bring to boil.
Reduce heat and simmer for 1 hour.
Brown ground beef in a large skillet with onion, garlic and green pepper. Add tomato paste, tomatoes, chili powder, oregano, parsley and kidney beans. Salt and pepper to taste. Add in the bouillon cubes and cabbage. Slowly add desired amount of water. Bring to a boil, cover and reduce heat and simmer for one hour.
Brown hamburger and drain.
Add all other ingredients except cabbage.
Simmer 15 minutes.
Add cabbage; simmer until flavor is blended and cabbage is cooked.
The longer it simmers the better it tastes.
Can be frozen and then reheated (flavor improves).
Crumble ground beef in margarine.
Add onion and celery; saute for about 5 minutes.
Stir in tomatoes; break with a fork.
Add water, beans with liquid, salt, chili powder and pepper.
Bring to a boil.
Add cabbage; cook until cabbage is tender, 15 to 30 minutes, depending on how tender you like cabbage.
Delicious with corn bread.
Freezes well.
Brown meat, onion and celery.
Add all items, except cabbage. Cook 15 minutes.
Add cabbage.
Simmer until cabbage is tender.
In a saucepan over medium heat, brown beef; drain. Add onion and celery; cook until tender. Add water, beans, tomatoes, cabbage, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until cabbage is tender. Top each bowl with mashed potatoes if desired.
Heat the oil in a large saucepan over medium heat. Saute the bacon bits and onion in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.
Next, add the cabbage, carrots, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the peas and sour cream 1 minute before serving. Allow to heat through and remove bay leaf.
Saute meat, onion and bell pepper.
Add all other ingredients and simmer approximately 1 hour, until cabbage is tender.
Season to taste.
In a large soup kettle, brown the meat, celery, onions and green pepper. Pour off the grease. Add tomato products, seasonings and drained and rinsed kidney beans.
Fry ground beef, onion and celery.
Add tomatoes, water, beans, salt and pepper.
Bring to hard boil.
Add cabbage.
Turn to low heat and cook until done.
Brown meat and onions; add celery and cabbage.
Cook vegetables until clear or wilted.
Add water and seasonings.
Stir well.
Add tomatoes and beans.
Simmer for 1/2 hour.
Lightly brown hamburger; cover with water.
Add chopped cabbage, sliced carrots, onions, tomatoes and sauce.
Simmer 1 hour.
Add potatoes and seasonings.
Continue cooking until potatoes are tender.
(A good substitute for tomatoes is stewed tomatoes.)
about 3 minutes.
Add cabbage, carrots and bay leaf.
Brown ground beef; dip off grease.
Chop medium-sized onion. Chop medium (1/2) cabbage head.
Dice potatoes.
Combine all with stewed tomatoes.
Simmer mixture for 20 minutes.
Add salt and pepper to taste.
Add chili powder.
Brown hamburger.
Add Celery and onions.
Season to taste with garlic powder, salt, pepper and chili seasoning.
Stir in chicken broth, undrained kidney beans, stewed tomatoes.
Simmer for one hour and 15 minutes before serving, add cabbage.
Enjoy.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash