ureed.
Stir pureed pumpkin, beef, soup bones, and salt into the
Cook macaroni in 1 cup water in saucepan until tender and water is evaporated, stirring frequently.
Add vegetable-beef soup and 1 soup can water; mix well.
Bring to a boil.
Add rice, tomato soup, remaining soup can water and salt; mix well.
Simmer until rice is tender.
Yield:
4 servings.
1. In large pot or dutch oven, brown beef and onion.
2. Add all ingredients except parsley.
3. Bring to boil.
4. Reduce heat and simmer, covered, for 1 hour, stirring occassionaly to prevent sticking.
5. You may add water if you want soup thinner if beef flavor is too strong.
6. Ladle in bowl, garnish with parsley to serve.
7. This can also be made in a crockpot by halving the recipe.
Saute the beef, onion and peppers.
Drain and add beans, juice and dry soup mix.
Combine cabbage and beef mixture.
Cook several hours at a slow simmer.
Pressure cook cabbage for 8 minutes or cook on the stove and drain.
Brown crumbled ground beef and onion.
Then place all of the above ingredients into a crock-pot.
Cook on low for 8 hours (or overnight; add additional water) or on high for 7 to 8 hours. Serves 4.
Bring beef soup bones and water to a
Brown ground beef, onion and bell pepper.
Drain off grease. Add both cans of tomato sauce and an equal amount of water.
Pour juice from the whole tomatoes into soup pan.
Chop tomatoes; add to soup pan.
Add kidney beans and bring to boil.
Add cabbage and cook until cabbage is tender, about 45 to 60 minutes.
Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
In a skillet brown ground beef in vegetable oil. Drain well.
Place chopped onion, carrots and celery in bottom of crock pot. Add garlic powder, brown sugar, worcestershire sauce, tomato sauce, tomatoes and cabbage.
Add browned ground beef. Add salt and pepper to taste.
Turn crock pot on to low and cook 6 to 7 hours.
Serve and enjoy!
Brown ground beef; drain, shred cabbage.
Chop onion and other ingredients; cook over medium heat.
Add about 2 cups water to begin and then as needed.
Cooking time:
2 hours.
Bring water to boil over medium heat.
Stir in bouillon cubes until dissolved.
Add carrots, potatoes, onion, beans, cabbage and meat.
Simmer 20 minutes or until cabbage and carrots are crisp-tender.
Serves 4 generously.
Brown ground beef in a skillet.
Drain grease and transfer beef to a stockpot.
Add cabbage, beans, bell pepper and onions. Pour in tomato juice; add water to a little more than cover ingredients.
Stir together well and bring to a boil.
Reduce heat to low.
Add salt and pepper to taste and simmer until cabbage is tender, stirring occasionally and adding more water as needed.
Cook cabbage in water in a large pot.
Brown ground beef.
I always put my onion and bell pepper in with my meat when browning. Pour beef mixture into cabbage.
Add kidney beans, tomatoes and seasonings.
I think it is better if you add a little red hot pepper of some type.
Brown ground beef and drain.
Saute onions and bell pepper. Add tomatoes, tomato sauce, salt, pepper and chili seasoning mix. Add shredded cabbage with 2 to 3 cups water.
Bring to a boil and simmer until cabbage is cooked to your liking.
Brown ground beef in large saucepan or Dutch oven, breaking it into dime size pieces as it cooks.
When meat is brown, place in a colander and drain off all grease.
Rinse the saucepan with water. Return meat to pan and add all ingredients except cabbage.
Stir to mix well, then add cabbage.
Bring to a rolling boil; reduce heat and simmer about 20 minutes.
Chop the tomatoes and reserve the juice.
Brown the beef with the onions.
Drain the fat.
Add the beef broth, beans, tomatoes, and juice and tomatoe paste if desired.
Add the cabbage, and simmer till tender.
Add salt and pepper.
Cook beef or ground meat till done; drain fat off and set aside.
In a large stewing pot (6 quart or larger) put the water, cabbage and carrots.
Cook about 20 minutes.
Then add beef, onions and potatoes.
Cook till almost done.
Add remaining ingredients and cook till done, about 15 more minutes.
Cook vegetables in water until tender, about 20 minutes. Brown beef.
Add beef to vegetables, juices and spices.
Cook about 40 minutes.
Brown hamburger meat. Shred cabbage. Open all cans. Throw in a great big pan. Add 2 cups water. Drop in beef broth cubes. Cook to boil, then turn to medium. It's done when cabbage is tender (about 45 minutes). DELICIOUS! AND QUICK!
Place meat, washed bones and 1 1/2 quarts of water in kettle. Simmer 1 hour and 30 minutes.
Remove bones.
Add salt, pepper, cabbage, carrots, string beans, celery and onions; simmer 1 hour and 30 minutes.
Add potatoes, peas, tomatoes, corn, pot herbs and thyme.
Add parsley and pepper.
(Tie parsley and pepper together, if desired, and discard later.)
Simmer 1 hour more.
Yields 8 servings.