Steak And Cabbage Soup
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4-6
This is a variation on Guido’s Portagee Bean soup. My crowed loves that but I didn’t have any Portagee sausage, improvise. Easy, full of flavor and nutritious. A simple but hearty rainy day soup.
Ingredients
- • 12 oz. (350 g) lean beef or pork, cut into chopstick size strips, finger length. shopping list
- • 1 medium onion, course chopped. shopping list
- • ½ tsp. minced garlic. shopping list
- • ½ tsp. dried oregano. shopping list
- • ½ tsp. smoked paprika. shopping list
- • 1 celery stalk, chopped. shopping list
- • 1 medium size canned beet, sliced into matchsticks. shopping list
- • One 12 oz. (350 ml.) can kidney, red or black beans, with juice. shopping list
- • 1⁄2 small head cabbage, cored and sliced very thin. Can sub homemade sauerkraut. shopping list
- • One 28 oz. (830 ml.) can firm Italian tomatoes, chopped and liquid added to soup. shopping list
- • 4 cups homemade chicken or veggie stock. shopping list
- • Chopped fresh parsley. shopping list
How to make it
- 1. Put the beef and onion In a Dutch oven, brown beef or pork, drain. Onion should be soft.
- 2. Add all remaining ingredients except parsley.
- 3. Bring to a boil.
- 4. Reduce heat and simmer, covered, for 30-40 minutes.
- 5. Serve garnished with parsley.
- Serve with some chewy European bread and a robust dry red vino.
People Who Like This Dish 2
- clbacon Birmingham, AL
- MamasRecipeCorner Yukon, Ok
- elgourmand2 APia, Samoa
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