How to make it

  • 1. In large stock pot, brown ground beef (see notes if not using ground beef) with onion and garlic. Season lightly with salt and pepper. once browned and cooked completely, remove as much fat as possible.
  • 2. In same pot, add broth, cabbage, celery, potatoes, and any fresh vegetables you are using along with beef base and Italian seasoning. Bring to a simmer. Cook until potatoes and veggies are tender. Then add any canned veggies you are using. Let warm through and taste and adjust seasoning. Salt and pepper to taste.
  • If using Stew meat, season and brown in stock pot before adding onion. If using leftover pot roast, cut into bite size pieces and add the last 30 minutes of cooking time. If using something tougher like a flank steak I would add at the beginning to help tenderize the meat more. this can also be made in the crock pot. if using raw meat I would sear/brown first.
  • For Crock Pot: cut the veggie's back about 1/4 each if you want it more brothy. I had to cut the liquid back as it wouldn't all fit in the 6qt. crock pot. so it was 40 ounces beef broth, and 1 cup water, (that is for me to cut sodium) I didn't add salt to the dish since there was enough for me. I also had to let it cook for 6 hours on high to get it done. But it was GOOD!

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    " It was excellent "
    pattydrake ate it and said...
    I made this wonderful soup and it really hit the spot. I made as directed and I wouldn't change a thing. This recipe is a keeper.
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