Cabbage - Beef Soup

Photo: flickr user stu_spivack

Ingredients

3/4 pound beef round, cut into ¾ inch cubes

2 teaspoons oil

4 cups water

2 beef bouillon cubes

2 cups finely shredded cabbage

1 med. onion, chopped

1/2 green pepper, chopped

1 sm. clove garlic, minced or pressed

1/2 teaspoon dry mustard

1 lg. white potato, peeled if desired, cut into ½ inch cubes

1 lg. sweet potato, peeled

diced

1 pkg. (10 oz.) frozen corn

Salt

black pepper

Minced parsley

Preparation

Adding cabbage toward the end of the cooking time adds fresh flavor and crunch to this hearty soup. Crusty bread makes a good accompaniment. Preparation time: 20 minutes. Cooking time: 1 hour.

1. In large saucepan or Dutch oven, brown beef in the hot oil.

2. Add 2 cups of the water, the bouillon cubes, 1 cup of the cabbage, onion, green pepper, garlic and mustard. Bring to boil. Cover and simmer 45 minutes.

3. Add remaining water and the potatoes. Bring to boil again. Simmer 10 minutes or until potatoes are tender.

4. Add remaining cabbage and corn. Simmer 5 minutes. Season with salt and black pepper to taste. Sprinkle with parsley before serving.

TIPS: If preferred, less expensive beef chuck can be used in this recipe. For thinner soup, add more water or bouillon.

FOR 8 SERVINGS: Double the ingredients. Use only 7 cups water. Increase simmering time to 1 1/4 hours.