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Saturday, January 4, 2020

Cabbage Hamburger Soup #recipe

1 lb beef, ground 
2 Celery, rinsed well and diced
1/2 cabbage, diced
1 8 oz tomatoes, Can and diced, do not drain
1 8 oz kidney beans
8 oz beef stock or beer
4 cups water
2 tbsp garlic powder
1/2 tsp paprika
2 tsp celtic sea salt
2 tsp pepper
In a large dutch oven, brown ground beef and cook into crumbles (about 8 minutes). Add diced celery and cabbage, cook until soft (about 10 minutes), stirring occasionally to prevent burning. Add salt and pepper. Add diced tomatoes (with the liquid from the can- don't drain it off!) and kidney beans (go ahead and drain these off). Stir to incorporate. Add garlic and paprika, mix. Add beer or stock and water, stir. Let simmer on low until soup has thickened and turned a darker red, 1 hour (or 4 hours on low in a slow cooker).
Serve immediately, soup tastes even better the next day!
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