How to cook Beef Cabbage Carrot Soup
Cabbage carrot recipe Ingredients
• 1 lb ground beef (drain off fat)
• 1/2 head cabbage (chopped)
• 1 small sweet onion (sliced)
• 4-6 carrots (sliced)
• 2 stalks celery (sliced)
• 2 cups beef stock
• 1/2 cup red wine
• 3 beef bouillon cubes (I used Knorr)
• 3 cups water
• 1 (16 ounce) can red kidney beans, undrained
• 2 (6 ounce) cans tomato paste
• 1 (28 ounce) can tomatoes, chopped and liquid added to soup
• 1 tablespoon dark brown sugar
• 2 tablespoons worcestershire sauce
• 2 pinches caraway seeds
• 2 pinches fennel seeds
• 1/4 teaspoon black pepper
• 3/4 teaspoon garlic salt
• 1/4 teaspoon garlic powder
1. Chop onion, cabbage, carrots and celery. Saute in 2 tbsp olive
oil. (Do not brown!) Just saute till the vegetables are tender. Remove
to Large Pot.
2. Use same pan as above and cook ground beef (you may substitute
ground turkey) then drain off fat. Add to Pot.
3. Add remaining ingredients and stir well. (I pinch the fennel seed
and caraway seed between my fingers to slightly break open the seeds
instead of throwing in whole seeds.)
4. Bring to a boil, then reduce heat to a simmer. Simmer for 3-4 hours
till all vegetables are very tender. Serve with a crusty bread. Enjoy!
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