BCL - Kathy's Cabbage Soup Tasty Recipes

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Kathy's Cabbage Soup

"This is a nutritious and hearty soup; it feeds a crowd, smells and tastes tremendous on a cold day, makes extremely good leftovers, and freezes nicely. The substances are smooth to hold available, and it's pretty short to throw collectively. It even tastes better the next day! Serve with crusty bread or cheddar biscuits."

Ingredients :

• 2 kilos floor red meat
• 1 huge yellow onion, peeled and chopped
• four (14 ounce) cans beef broth
• 1 small head green cabbage, cored and chopped
• half bunch celery, chopped
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can diced tomatoes
• three tablespoons floor cumin
• salt and floor black pepper to taste
• water, as wanted

Instructions :

Prep : 15M	Cook : 16M	Ready in : 50M

• Heat a massive skillet over medium-high warmness. Cook and stir pork and onion within the hot skillet until browned and crumbly, five to 7 mins; drain and discard grease. Transfer red meat and onion to an eight-quart stock pot.
• Pour red meat broth into the pot. Stir cabbage, celery, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as needed to assure ingredients are absolutely submerged in liquid. Bring the aggregate to a boil, reduce warmth to medium-low, and cook at a simmer until the cabbage wilts and the celery is soft, about 30 minutes.

Notes :

• Reynolds® Aluminum foil may be used to hold food wet, cook dinner it evenly, and make easy-up less difficult.

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