Cabbage Patch Soup Recipe
Summary
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Lean ground beef | 1 pound | |
| 1 medium-size onion, thinly sliced | ||
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Tomatoes | 1 Can (10oz) | |
| Water | 2 Cup (16 tbs) | |
| Red kidney beans | 1 Can (10oz) | |
| Chili powder | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 2 cups finely shredded green cabbage | ||
| Salt | To Taste | |
Directions
Melt butter in a 10- to 12-inch frying pan or a 5- to 6-quart pan over medium heat.
Add beef; cook, stirring, until browned and crumbly.
Add onion and celery and stir often for about 5 minutes.
Stir in tomatoes (break up with a spoon) and their liquid, water, beans, chili powder, and pepper.
Bring to a boil; add cabbage, reduce heat, cover, and simmer until cabbage is tender, about 5 minutes.
Season to taste with salt.
Add beef; cook, stirring, until browned and crumbly.
Add onion and celery and stir often for about 5 minutes.
Stir in tomatoes (break up with a spoon) and their liquid, water, beans, chili powder, and pepper.
Bring to a boil; add cabbage, reduce heat, cover, and simmer until cabbage is tender, about 5 minutes.
Season to taste with salt.
Chef
