Moms Yummy Cabbage Soup Even If You Dont Like Cabbage Recipes

Steps:

• In a large pot, put cut-up cabbage and raw ground beef, diced onion and all ingredients EXCEPT for the tomato paste.
• Cover with a lid and cook over medium heat until the meat and cabbage are done. (NOTE: You do not have to drain the fat from the ground beef.) (The cabbage and beef usually get done at about the same time--if not, just cook a little longer till the cabbage is done.).
• Turn heat down to low, add the tomato paste and cook about 15 minutes longer.
• I usually add a little salt and pepper as I cook, then season again to taste when the soup is finished.

Steps:

• For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
• Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
• Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
• For the crostini: Preheat your oven to 350 degrees F.
• Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
• Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

Steps:

• Mince garlic, onion, and celery.
• In a large stock pot, sauté minced garlic, onion and celery in olive oil.
• Add beef broth, water, diced tomatoess, and tomato paste to the pot.
• Break up ground beef (uncooked) and add to the pot.
• Chop up cabbage into 1-2 inch squares and add to the pot.
• Season with ground pepper, garlic salt, and onion salt to taste.

Steps:

• 1. In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
• 2. Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.

Steps:

• Using a large pot, combine all ingredients and bring to a boil.
• Reduce to low and allow to simmer for approximately 2 hours.
• Enjoy!