millie Recipe Reviews (Pg. 1) - (183782183)

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Cabbage Beef Soup

Reviewed: Jan. 26, 2014
My family loved this soup. I did make some changes recommended by other writers. I eliminated the 2 T. of oil (used Pam)when cooking meat and onions. I used 2 cans of dark red kidney beans rinsed and drained, 1 can of chili beans not drained, 2 -14.5 oz. cans of diced tomatoes, 15 oz. tomato sauce, 2 beef bouillon cubes, no cumin, 1/2 t. salt, 1/2 t. pepper, 1/2 t. garlic powder, 1/2 t. onion powder. I also did not add any water. Brought it to a boil and then put on the cover and cooked over med low heat for 30 minutes(stirring several times) and then added the chopped whole cabbage head (about 9 cups)and cooked til cabbage was tender about 30 minutes. Next day it was even better. Will make this recipe again.
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