Hearty Beef and Cabbage Soup
1 pound ground beef 1 medium size onion, thinly sliced (or more) 2 cup celery, thinly sliced 1 can
tomatoes (1 pound size) 1 can tomato soup 2 cups water 1 can kidney beans (1 pound size) 1 tsp. salt
1/2 tsp. chilli powder
2/2 tsp. Pepper 1 bay leaf 4 cups cabbage, thinly shredded
3/2 cup ketchup (check after cooking add more if necessary)
In 2 1/2 qt. casserole, cook beef uncovered, on high. Stirring often till crumbly. Add onion and
celery; cook covered about 5 minutes, stirring once. Drain off fat and discard. Stir in tomatoes and
their liquid, water, beans and their liquid, salt, chilli powder and pepper. Cover and bring to a
boil about 6 min. Add cabbage and cook covered about 15 min or till cabbage is tender to bite. Makes
4 to 6 servings.
(Try putting the whole thing in the oven at 325 F after all the ingredients have been added. I find
we like it better this way. Great for when you're going skiing or hiking and come back to this stew-
like soup)
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