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Recipe: Zesty Beef and Cabbage Soup

KENDRA BAILEY MORRIS SPECIAL CORRESPONDENT
Published: November 4, 2009
Updated: November 4, 2009

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Makes 10-12 servings.

1 tablespoon vegetable oil

¾ pound ground beef chuck

4 cups cabbage, coarsely chopped

2 cups onions, chopped

¾ cup celery, chopped

2 15-ounce cans of diced tomatoes including juice

1 15-ounce can Southwestern tomatoes including juice or diced tomatoes with green chilies

1 8-ounce can tomato sauce

1 quart low-sodium chicken broth

2 beef bouillon cubes

1 tablespoon granulated sugar

1 tablespoon Worcestershire sauce

1 tablespoon horseradish

2 tablespoons dried parsley

1/8 teaspoon ground cayenne pepper (adjust to taste)

1 15-ounce can kidney beans, drained

1 15-ounce can corn, drained

1 15-ounce can lima beans, drained

Salt and pepper, to taste

In a large, heavy-bottomed pot, add oil and ground chuck. Cook beef until no longer pink, but do not brown. Drain off the fat and add cabbage, onions and celery. Cook until tender. Add the tomatoes, tomato sauce, chicken broth, bouillon, sugar, Worcestershire, horseradish, parsley, cayenne pepper, kidney beans, corn, lima beans, salt and pepper. Bring to a simmer, cover and cook on medium-low for about 1½ to 2 hours. Serve hot with corn muffins and a side salad.

Note: This soup can be made in a slow cooker. Prepare the soup as instructed and transfer to your slow cooker. Cook for 6 hours on high or 8 hours on low.