Tuesday, February 1, 2011

Mrs. Hazelton's Cabbage Soup

  • 3 tablespoons extra virgin olive oil
  • 2 onions, diced
  • 3-4 medium carrots, chopped finely
  • 4-5 stalks celery, chopped finely
  • 0.5kg extra lean ground beef
  • 1 small/medium cabbage, chopped to 1/2" pieces
  • 2 cups frozen peas
  • 2 pouches Lipton Onion Soup Mix
  • 3 beef bullion cubes
  • 3 cans whole tomatoes, stewed with herbs and spices (we use Our Compliments brand)
  • 8 cups water (add more as needed)
  • 2-3 cups brown rice

  1. In a large pot, add olive oil, on medium heat.  Add onions, carrots, celery as you chop them, stirring often.
  2. Break up the ground beef into ~1" size pieces as you add it to the pot.  Add the onion soup mix and bullion cubes.  Stir well.
  3. Chop cabbage, stiring pot, to ensure even beef browning. Add cabbage as you chop it. Add frozen peas, and stir.
  4. Open cans of tomatoes, add the juice.  Squish the tomatoes with your hands as you add them. Remove any tomato skin you find.
  5. Add 8 cups of water, stir.  Turn heat up to bring to a boil, then turn down to medium heat. Boil for 1-1 11/2  hours.
  6. Add brown rice, and stir.  Add more water, if needed.  Cook for another 1 1/2, or until rice is fully cooked and soft.
  7. Let cool, and put into containers for freezing.  When warming up, add more water if you prefer a soupier soup.

Makes 24-28 cups.

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