Made-up soup

1 Servings

Quantity Ingredient
pounds Stew meat; (or other beef) cut in 1\" chunks
6 cups Cabbage; chopped coarsely
1 medium Onion; coarsely chopped
3 \N Carrot; peeled and sliced
2 \N Stalks celery; chopped
6 smalls Red potatoes; quartered
2 cans Stewed tomatoes; Cajun style
1 can (14 oz) beef broth
9 cups Water
2 \N Cloves garlic; diced
1 \N Bay leaf
1 teaspoon Dried thyme
½ teaspoon Paprika
1 teaspoon Salt
½ teaspoon Tabasco pepper sauce
2 tablespoons Lemon juice
tablespoon Sugar

Brown meat in 1 tablespoon of oil. Move to soup pot. Saute celery in same oil. Put in soup pot. Saute onion in same oil. (Add more oil if necessary) Put in soup pot. Add all other ingredients except potatoes to soup pot.

Simmer one hour. Add potatoes. Simmer another ½ hour. Can vary ingredients - more of some, less of other. If you don't have lemon juice, use 1-½ T vinegar. Next time I am making a double recipe - this goes fast, but like all soups, is better the next day.

NOTES : Adapted this from Czechoslovakian Cabbage soup. Was reeeeeal good.

Recipe by: Lou Parris

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Nov 16, 1997

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