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Country Cabbage Soup

SUBMITTED BY: Vicky Catullo

"My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio"

RECIPE RATING:

Read Reviews (4)

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PREP TIME	5 Min
COOK TIME	45 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 pounds ground beef
2 (28 ounce) cans stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
salt and pepper to taste

DIRECTIONS

In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Add salt and pepper.

FOOTNOTE

Be creative when making Country Cabbage Soup. For instance, stir in some shredded carrots or frozen mixed vegetables. For a more filling soup, add 2 cups of cooked rice or pasta.

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REVIEWS

Reviewed on Nov. 22, 2006 by kizzy1011

Yum! I added rice and carrots to make it a little heartier. It tastes sort of cabbage roll-ish MORE

Reviewed on Jul. 9, 2008 by ANGELA56

I used this recipe a base. Only used 1 lb. ground beef and 1 can Italian seasoned diced... MORE

Reviewed on Sep. 10, 2008 by HDUNAWAY

This soup was okay. A little bland. I felt like it needed something more . . . not sure what. MORE

Reviewed on Jan. 27, 2008 by ZOEANNESMOM

Very Good. I added dried thyme (1 tsp), dill weed (1/2 tsp), garlic powder, dried sage (1/2... MORE