Ground Beef Cabbage Soup
Comments: This soup can be frozen into individual servings for quite a few months before being reheated.
Servings: 4
IngredientsPreparation
  • 1 pound [454 g] lean ground beef
  • 1/2 teaspoon [2.5 mL] garlic salt
  • 1/4 teaspoon [1 mL] garlic powder
  • 1/4 teaspoon [1 mL] pepper
  • 2 stalks celery, chopped
  • 1/2 medium cabbage, chopped
  • 1 [16-ounce / 454-mL] can undrained kidney beans
  • 1 [28-ounce / 798-mL] can undrained tomatoes, chopped
  • 1 [28-ounce / 798-mL] can water
  • 4 cubes beef broth concentrate
  • Freshly chopped parsley, to garnish
  • Into a heavy casserole, brown ground beef stirring.
  • Mix in garlic salt and powder, pepper, chopped celery and cabbage, undrained kidney beans and tomatoes, water and beef broth concentrate.
  • Bring mixture to a boil over high heat.
  • Cover casserole, lower heat and leave soup to simmer slowly for 1 hour.
  • Serve soup, sprinkled with freshly chopped parsley.