CREAMY HAMBURGER POTATO CABBAGE SOUP | ONE POT MEAL HAMBURGER SOUP RECIPE | SOUP RECIPES
Another great soup recipe, Creamy Hamburger Soup with lots of vegetables including cabbage and potatoes. RECIPE BELOW. Enjoy.
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CREAMY HAMBURGER POTATO CABBAGE SOUP | HAMBURGER SOUP RECIPE
INGREDIENTS:
1 1/2 pound ground beef
2 cups diced potatoes
2 cups diced cabbage
1 cup diced onions
2 stalks diced celery
1 package frozen mixed vegetables
6 cups chicken broth
1 cup milk
4 cloves minced garlic
2 tsp. plus of oregano
1/2 tsp. thyme
1/2 tsp. garlic powder
1/2 tsp. salt plus to taste
1/2 tsp. black pepper plus to taste
8 oz. velveeta cheese
In a soup pot of medium high heat add ground beef, cook and chop until
no longer pink. Drain excess fat if needed.
Add onions, celery and pinch of salt and black pepper. Cook and stir for 2 minutes.
Add minced garlic. Cook and stir for one minute.
Add cabbage, frozen vegetables and chicken broth. Stir and turn heat up to bring to simmer.
Add spices. Stir, partially cover and simmer for 20 minutes.
Add potatoes and milk. Bring to simmer and cook for 15 minutes or until potatoes are tender.
5 minutes before done, taste for seasonings and add as needed.
At the end add cheese and cook on low until the cheese is melted.
Serve and enjoy.
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Beef and Cabbage Stew, Beef Stew with Cabbage, Cabbage Beef Stew, Beef and Cabbage Stew Recipe
for the website, and for the Happier Holidays Cookbook!
- Beef and Cabbage Stew, Beef Stew with Cabbage, Cabbage Beef Stew, Beef and Cabbage Stew Recipe
Quick and easy beef and cabbage - a terrifically simple recipe for a satisfying comfort dish!
Walter: Jan, may I start by saying I don't think I've ever seen this kitchen smell as good as it does today.
Jan: Well...
Walter: Now, what have you done to make it smell so good?
Jan: Well, I did a couple of things. Actually, I let one of my girls do a good bit of the work just because I believe in child labor. But it's really, really easy. An 11-year-old can do it. So I browned off some stew meat...
Walter: Mm-hmm.
Jan: Work it in batches because you don't want to crowd the pan.
Walter: Mm-hmm.
Jan: Once it was all nice and brown, stuck it all back in there at one time, couple of cups of beef broth...
Walter: Yes.
Jan: And some thyme, and a little salt and pepper...
Walter: Mm-hmm.
Jan: And then I let it go for about two hours.
Walter: OK.
Jan: It's not exact. It's not rocket science. But you're looking for... You want it to have that texture right there...
Walter: Right there.
Jan: ...where it falls apart.
Walter: Yep.
Jan: So then, we're going to stick some veggies in it.
Walter: OK.
Jan: And we are going to add two or three stalks of celery. I can't remember if I used two or three, and if they were big or little or what. But about that much.
Walter: It doesn't matter.
Jan: Yeah. And then, I have, these were little, so I have four potatoes.
Walter: Mm-hmm.
Walter: And you can peel them or not.
Walter: Right.
Walter: Whatever you like. If the preacher's coming over, you go ahead and peel them and make them fancy.
Walter: Nah. He can eat like us humans do.
Jan: Well, leave the peel on for the kids.
Walter: OK.
Jan: So I stir this in, and this is going to get about another thirty minutes or so, just until the potatoes are nice and tender. And then, fresh -- it's fall, the cabbage is fabulous.
Walter: It is.
Jan: And we were talking about this. It's a super food. It's got that wonderful crunch. And my trick to making it just even, the most delicious ever is not to overcook it.
Walter: Yay.
Jan: So I don't stick it in there until ...
Walter: Any time you cook cabbage until it's gray, you've cooked it too long.
Jan: Well, you killed it, and then you throw your pot out and it smells like sulfur and nobody wants to eat that.
Walter: That's true.
Jan: Now So I've got one little 8-ounce can of tomato sauce, putting that in there, and all I'm going to do at this point is cover him back up, give him about, I don't know, five to ten minutes. That's it.
Walter: OK.
Jan: And what you end up with is this stuff, which is, the best stew I've ever made.
Walter: Well, I said we had to hurry so I could taste this, but the truth is, I tasted it before we got on.
Jan: So you're telling stories now.
Walter: And I just hate to tell her, but she's right. This is a great recipe and you need to get it. You do that by writing to Chef's Recipe, 6450 Papermill Drive, Knoxville, Tennessee, 37919. Send me a self-addressed, stamped envelope, or go to Local8now.com.
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Cabbage and Beef Soup Low Carb
Cabbage and Beef Soup Low Carb
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Calvin and Marie Towe
75 Tremont Dr. S.E.
SilverCreek, Ga. 30173
Cabbage and Beef Soup Low Carb Recipe:
Ingredients:
1 lb stew beef
2 tbsp olive oil
1 medium onion diced
1 tbsp minced garlic
1 cup carrots chopped
3 ribs celery chopped
1 green cabbage cut into bite size pieces
2 cans of beef broth
1 can diced tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp parsley flakes
1 tsp salt
1 tsp black pepper
Directions:
In a skillet sauté the beef with olive oil
Add the onions and sauté for about 4 to 5 minutes
Add the minced garlic and sauté for 1 minute
Add meat and onions to the slow cooker
Add the beef broth, tomatoes, cabbage, carrots, celery and spices
Cook on high for 4 hours and then on low for 1 hour or until the carrots and beef are tender
Add salt and black pepper to taste and cook 1 more hour
Serve and Enjoy !!!
Marie
???? Ground Beef and Cabbage Soup Recipe
This is a great quick Ground Beef and Cabbage soup (Hamburger Cabbage Soup), that doesn't require a long slow cook.
Serves: 4 to 6
Ingredients:
1lb (500 g) lean ground beef
1 onion, diced
1 minced clove garlic
2 bay leaves
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) marjoram
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 pinch ground cloves
3 cups (750 mL) chopped cabbage
2 carrots, thinly sliced
2 celery stalks, sliced
4 cups (1L) beef stock (chicken stock or vegetable stock)
2 cups (500 mL) water
1/4 cup (60 mL) tomato paste
2 Tbsp (30 mL) Vegemite
1 cup (250 mL) cooked rice
Method:
In large soup pot, brown beef over medium-high heat, breaking up with back of spoon.
Spoon off any excess oil.
Add onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes.
Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes.
Add stock, water, tomato paste, and Vegemite.
Bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes.
Stir in rice and heat through, about 2 minutes.
Discard bay leaves.
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