My Country Cabbage Soup
  • Cooking Time: 45 minutes
  • Servings: 12 - 16
  • Preparation Time: 20 miutes
  • 2 pounds ground beef
  • 2 cans petite diced tomatoes, 28 oz each
  • 1/2 small can tomato paste (or some squirts from a tube of paste)
  • 1 medium head of cabbage, shredded (I chopped by hand, coarser than a shred)
  • 2 medium onions, chopped
  • 4 celery ribs, chopped
  • 3 large carrots or part of a bag of small carrots, chopped finely
  • 1 Tbsp Worcestershire sauce
  • 1 tsp marjoram
  • 1/2 tsp garlic powder
  • 2 bay leaves
  • 1 quart of beef broth
  • 1 tbsp. salt
  • 1/2 tsp pepper
  • 2 cups of cooked rice
  1. In a large pan (such as a stock pot), cook beef over medium heat until no longer pink; drain grease. Salt and pepper the beef to taste.
  2. Add the remaining ingredients except for the rice and salt and pepper.
  3. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes or until veggies are tender.
  4. Add cooked rice. Taste and then add the salt and pepper to your liking.
I combined parts of a few different recipes to make this soup. It was very popular at a soup party we had last year. This makes a pretty large batch. It freezes pretty well, but sometimes the rice tends to come out a little mushy after freezing.