Saturday, October 17, 2009

Beef and Cabbage Soup

I'm not a big fan of cabbage, but this soup is delicious. On a cool fall day, paired with a thick, buttery piece of bread, it's a filling and tasty lunch. You can top it with a spoonful of sour cream, or just eat it as is. I followed the recipe fairly closely, but added about 2/3 of a cup of red wine to the broth.

Original recipe is from Crazy Plates by Janet and Greta Podleski

1 pound lean ground beef
1 cup each chopped celery and onions
1/2 cup chopped green bell pepper (I used red-don't like green)
1 clove garlic, minced
1 (28 oz) can diced tomatoes
1 can tomato paste
5 cups of low sodium beef broth
2 cups peeled, cubed potatoes
1 cup chopped carrots
1/4 cup chopped fresh parsley
2 Tbsp red wine vinegar
1 Tbsp sugar
1 bay leaf
1 1/2 tsp dried basil
1 tsp paprika
1/2 tsp each salt and pepper
3 cups thinly sliced savoy cabbage

In a large soup pot with a little bit of oil, saute your ground beef until no longer pink. Transfer to a plate and set aside. Drain out most of the oil, but save a little bit and saute your onion, celery, garlic, red pepper, and carrots in it until they are tender. Add in the cooked ground beef and all the other ingredients, except the cabbage; bring to a boil.

Turn the heat down to low and simmer, covered, for 30 minutes. Add the cabbage, and then simmer another 30 minutes.

Serve topped with a spoonful of sour cream, if you like.
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