Cabbage Soup - Soupe au chou

Cabbage Soup – Soupe au chou

1-1/2 pounds ground beef, browned and drained

1 medium head cabbage, quartered and sliced

1 cup chopped onion

4 cloves garlic, crushed

8 cups water

1 teaspoon beef bouillon granules

1/2 tablespoon salt

2 teaspoons pepper

2 tablespoons brown sugar

2 tablespoons apple vinegar

1 cup carrots, diced

2 cups potatoes, diced

1 jar (15 ounces each) pasta/tomato sauce

Sauté the ground meat with onions. Add garlic and sauté a few minutes longer.

Drain if necessary.

In a stockpot, add water, bouillon, tomato sauce, beef, carrots and potatoes, salt, pepper, brown sugar and vinegar.

Bring to a boil. Add cabbage; reduce heat and simmer until vegetables are done and flavors have blended – about 40 minutes.

Yields about 5 quarts. Freezes well.

 

Done