SOUP RECIPE - 750
CABBAGE
AND
BEEF
SOUP
1 lb. lean ground beef
1/2 tsp. garlic salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 celery stalks, chopped
1 (16 oz.) can kidney beans, undrained
1/2 med. head cabbage, chopped
1 (28 oz.) can tomatoes, chopped &
liquid reserved
1 tomato can water
4 beef bouillon cubes
Chopped fresh parsley
In a Dutch oven, brown beef.
Add all remaining ingredients except parsley; bring to a boil.
Reduce heat and simmer, covered, for 1 hour.
Garnish with parsley.
If cooking for two; soup can be frozen in serving size portions to enjoy months later.
SOUP RECIPE - 751
CHUNKY
BEET
SOUP
3 bunches (1 1/2 lbs. each) beets
1 med. onion, sliced
1 tbsp. vegetable oil
1 green apple, cored and chopped
Trim tops from beets leaving a 1 inch piece of stem.
Place in large saucepan with 2 quarts cold water and salt to taste.
Bring to boil; reduce heat, cover and simmer about 30 minutes until beets are fork tender.
Cool 10 minutes.
Drain; reserving 6 cups beef liquid.
Peel beets and cut into 1/2 inch cubes.
In large saucepan over medium heat, cook onion in oil until lightly browned and tender, 10 minutes.
Add cubed beets, reserved beet liquid and apples.
Bring to boil; simmer 3 to 4 minutes until apples are tender.
To serve, ladle soup into bowls.
Dollop with sour cream; garnish with apple slices.
SOUP RECIPE - 752
MOCK
TURTLE
SOUP
4 qts. water
2 lbs. ground beef
1 c. vinegar
1 sm. can tomato soup
1 bottle catsup
3 lemons
8 carrots
1 mango
2 lg. onions
1 stalk celery
Add to first mixture.
Cook for 1 1/2 hours: 3 tbsp. whole mixed spices in bag
Salt & pepper to taste
1 tbsp. dry mustard
8 hard boiled eggs, chopped
Cook 1/2 hour longer.
Mix 10 tablespoons brown flour to smooth paste and add to soup.
Cook a little longer, remove from heat and add 1 cup wine.
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