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Ethel’s Cabbage Soup
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Description
This soup is deceptively simple, yet full of flavor. I make this as soon as the weather turns cool and serve it with crusty garlic bread. Even better the next day.
Ingredients
- 1 pound Ground Chuck
- 1 whole Yellow Onion, Diced
- 2 cloves Garlic, Minced
- 1 whole Green Bell Pepper, Diced
- 2 quarts Beef Broth
- 2 cans Diced Tomatoes, 14.5 Oz
- 2 cans Red Kidney Beans, 15 Oz
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- ¼ cups Sugar
- 4 ounces, weight Tomato Paste
- 3 Tablespoons Worcestershire Sauce
- 1 head Cabbage, Large Roughly Chopped
- 1 can Original Rotel Diced Tomatoes & Green Chilis, 10 Ounce Can
Preparation
1. In a large stock pot, brown the ground chuck.
2. Add onion, garlic and green pepper and saute’ till tender.
3. Add remaining ingredients. Bring just to boil, then reduce heat to low simmer. Simmer till cabbage is tender. Serve with crusty bread.
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