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Madamec8  (Level: 85.9 - Posts: 897)
Sat, 15th Aug '09 5:59 PM


Cabbage Patch Soup

2 lb. lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped green pepper
1 6-oz. can tomato paste
3 medium tomatoes, chopped (or 2 14.5 oz cans Italian style stewed tomatoes)
2 Tbsp. chili powder
1 tsp. crushed oregano
1 Tbsp. minced parsley
Salt and pepper
1 15 oz. can kidney beans, rinsed and drained
3 beef bouillon cubes
1 large head cabbage, coarsely chopped
9-10 cups water

In large soup kettle, brown beef with onion, garlic, and green pepper. Add tomato paste, tomatoes, chili powder, oregano, parsley, kidney beans, and salt & pepper to taste. Stir well. Dissolve bouillon in 1 cup water and add to soup with cabbage. Slowly add desired amount of remaining water. Bring mixture to boiling; reduce heat and simmer 1 hour.

Leftovers freeze well.

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