It’s Labor Day, traditionally a day to grill brats and burgers, but since we barbecued yesterday and the day before, we’re going to cook a pot of soup instead.
Yeah, but cabbage & hamburger soup? That sounds pretty, ah, pedestrian, doesn’t it? Friends, take my word for it, this is great soup, especially if you serve it with crusty bread. Easy, too.
This one isn’t in my hash cookbook, because it’s not a feed-the-multitude recipe. It’s plenty for a family, though, and with just the two of us, there’ll be enough leftover soup for another meal.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2-3 minced garlic cloves
- 2 15-oz cans diced tomatoes
- 1 15-oz can tomato sauce
- 1 15-oz can beef or chicken broth
- 2 ½ cups water
- 1 small green cabbage, chopped
- 2 carrots, diced
- 1 stalk celery, sliced thin, w/leaves
- pinch of oregano
- pinch of parsley
Directions
In large pot, sauté onions and garlic (do not brown). Add ground beef and break it up as it cooks. Add all other ingredients. Bring to a light boil, reduce heat, and simmer uncovered for 1 to 1 ½ hours.
Notes
When you add the cabbage it’ll really fill the pot, but don’t worry, it’ll cook down. Having tried both, we think it’s better with beef broth, but if you’re looking for a lighter flavor use chicken broth.
Try it . . . you’ll be glad you did!