Submitted by Chris Fowler
One of the things I love about visiting my sister-in-law Carol Fowler is that we trade recipe’s back and forth. I have found some great recipe’s from meals shared at her table. This soup is from a recipe that I got from her around Thanksgiving 2011, and it is very good. My daughter Becca has commented on how good it tastes several time. I use it frequently to use up left overs (shushhh, don’t tell anyone!).
Prep time: 20 minutes.
Cook time: 25 minutes.
Ready in 45 minutes.
2 – 14 1/2 oz cans beef broth (or 4 boullion cubes + 4 cups warm water)
2 cups shredded cabbage
1 – 14 1/2 oz can tomatoes, cut up
2 medium potatoes, cubed
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup fresh parsley, snipped
1 tsp dried Italian seasonings, crushed (or basil + oregano)
1/4 tsp garlic salt
1/4 tsp pepper
1 – 15oz can white kidney beans, drained
1 1/2 cups chopped cooked beef or chicken (8 oz) – (Carol uses roast beef lunch meat)
- In a large saucepan or Dutch oven combine everything but beans and meat. Bring to boil and reduce heat.
- Cover and simmer about 10 minutes, or until vegetables are tender.
- Stir in beans and meat.
Soup can be divided into 6 airtight containers/freezer containers, and stored up to 3 days in the refrigerator or 1 month in the freezer.
238 calories, 16 g protein, 26 g carbohydrate, 8 g fat, 33 mg cholesterol, 676 mg sodium (probably more with the boullion cubes), 926 mg potassium.