Beef Vegetable Soup With Cabbage Food

CABBAGE AND BEEF SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

CABBAGE BEEF SOUP

Steps:

• Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

VEGETABLE BEEF SOUP WITH CABBAGE

Steps:

• Heat 1 teaspoon oil in a large pot over medium-high heat. Add ground beef and cook, breaking up the meat, until browned, about 4-5 minutes. Drain the excess fat. Remove from the pot.
• Add oil to the same pot and cook onion for 3-5 minutes, until translucent. Add the garlic and cook for 30 seconds or so. Add carrots, potatoes, cabbage, oregano, pepper, and cook, stirring frequently, for 5-7 minutes.
• Add the beef back in along with broth and tomatoes. Bring the pot to a boil. Cover, reduce heat to medium-low and simmer for 25-30 minutes, until cabbage and potatoes are softened.
• Set aside a portion for baby and season with salt and pepper to taste for the rest of the family.

CABBAGE AND GROUND BEEF SOUP

Steps:

• In a large saucepan, cook ground beef at medium-high heat, stirring from timet to time for about 5 minutes or until not pink. With a skimmer, took out the beef and put in a bowl. Set aside. Deglaze the saucepan and then wipe off the grease.
• In the saucepan, heat oil at medium heat. Add onion, garlic, thyme, marjoram, salt, pepper and cloves. Cook, stirring, for about 5 minutes or until onion has soften. Add cabbage, carrots and celery. Cook, stirring, for 3 minutes. Add stock, water, tomato paste and bay leaves. Stir.
• Put the beef back in the saucepan and bring to boil. Reduce heat, cover and let simmer for about 15 minutes (me it was near 25 minutes) or until cabbage is tender. Add cooked rice and reheat for about 2 minutes. Remove bay leaves. Serve the soup with lemon quarters.

BEEF AND VEGETABLE SOUP

Steps:

• Season the beef as desired.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
• Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
• Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

HEARTY CABBAGE & BEEF SOUP

Steps:

• In a Dutch oven, brown beef, drain.
• Add all remaining ingredients except parsley.
• Bring to a boil.
• Reduce heat and simmer, covered, for 1 hour.
• Garnish with parsley.
• *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.

GARDEN VEGETABLE BEEF SOUP

Steps:

• In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.