Through the Seasons

Beef Cabbage Soup

I got the basis for this recipe online then did lots of tweaking until it ended up quite different.  I was looking for something to do with ground beef (besides my usual) and this is what I came up with.  I doubled the recipe so this makes A LOT of soup (great for freezing some).  I used fresh veggies so I didn’t do a ton of measuring but I’ll try to get close.  (Honestly does it really matter if there was 1 or 2 cups of green beans?)  Onto the recipe.

Ingredients:

1 onion (I used onion salt because I don’t do onions.  How much onion salt?  Whatever kind of looked – and eventually tasted - right.)

1 medium cabbage cored and chopped

10 small to medium tomatoes – diced  (or use a can or two if you have it available)

4 sweet potatoes

4 carrots

1 tsp thyme

1 can corn

1-2 cups green beans

1 lb ground beef

3 beef bullion cubes  (you can use broth instead)

lots of water until it was the kind of soup I wanted

Directions:

brown the ground beef in a skillet, drain, set aside

(here’s where if you were using a real onion you would cook it in a bit of olive oil before adding it to the beef)

mix together:  beef, onion, cabbage, tomatoes, potatoes, carrots, corn, green beans, thyme (um is that all of the remaining ingredients?  the recipe I used at first had you split all this up, adding different vegetables at different points of cooking, but I just dumped it all in there together and it turned out fine!  the easier the better i say.)

add bullion and water (and/or broth)

bring to a boil, reduce heat and cook for 35-45 minutew

this is when i tasted it and tweaked it a bit by adjusting the spices some (mainly i added too much thyme so i won’t be doing that again!)

There you go!  I say this is pretty healthy.  Both of my boys like it a lot so it’s a keeper!