Wednesday, September 14, 2011

Healthy yummy cabbage soup

I made this for lunch yesterday and we had it again today - it was that good!

Country Cabbage Soup (from allrecipes)

2 pounds ground beef
2 (28 ounce) cans stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
salt and pepper to taste

In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Add salt and pepper.

I added some fresh Kale from my garden to make it even healthier.

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