Soup Recipes » Cabbage Soup » Beef and Cabbage Soup

Beef and Cabbage Soup

Ingredients -

2 pounds cubed Chuck Roast and Bone, or 2 pounds Lean Stewing Beef
2 cups Shredded Cabbage
2 quarts Water
1 large Onion, chopped
1 (28 ounces) can Tomatoes
1 cup chopped Celery
3 Carrots, chopped
2 cups Water
1/4 teaspoon Onion Powder
2 to 3 Beef Bouillon Cubes
1 teaspoon Sugar
2 cups peeled and diced Potatoes
1 (10 ounces) package Frozen Mixed Vegetables
1 (16 ounces) can Cream Style Corn

Preparation:

1. In a large soup pot, add the meat and 2 quarts of water.

2. Bring the pot to a boil.

3. Cover, reduce the heat, and cook over medium heat for 2 hours.

4. Add the next 6 ingredients, cover, and cook for 1 additional hour.

5. Add the rest of the ingredients and continue cooking for another 45 minutes or until the potatoes are tender.

6. Serve with hot crusty bread.

Soup Making Tips -
Thckening Soups

	To thicken soup, remove some of the vegetables, meat and stock from the pot. Puree it in a food processor, immersion blender or standard blender before adding it back to the rest of the soup. When using a blender, hold the cover tightly in place for several seconds after the blades have stopped to allow any air bubbles to dissipate and avoid a hot, soupy explosion.

Soup Making Tips -
Cabbage Choices

	There are many excellent cabbage choices for use in soups including green cabbage, Napa cabbage, Savoy cabbage, Bok Choy, and Brussels sprouts. Each is different and unique and adds a distinct flavor and texture to the soup recipe.

Soup Recipes