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Cabbage and Beef Soup

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“This is a thick and hearty soup. Everyone loves it! The cabbage really makes the soup. I got it from The Best Of Country Cooking (second edition) cook book. I have shared this recipe many times because it is simple yet delicious, especially on a cold day.”
READY IN:
1hr 20mins
SERVES:
12
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, brown beef, drain.
  2. Add all remaining ingredients except parsley.
  3. Bring to a boil.
  4. Reduce heat and simmer, covered, for 1 hour.
  5. Garnish with parsley.
  6. *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.

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