Prep 25 mins
Cook 35 mins
This is a first attempt soup and a mish-mash of what I have in the fridge. Economical and comforting! You may substitute any kind of noodles, almost any kind of soup-friendly veggies, and season to taste. Serve with fresh baked french bread and a green salad.
- 453.59 g ground beef
- 1 medium cabbage, chopped
- 1 large onion, diced
- 5 large white mushrooms, sliced
- 44.37 ml red wine (Shiraz, Cabernet, Merlot)
- 2365.9 ml water
- 59.16 ml better than bouillon organic reduced sodium beef base
- salt & pepper
- season salt
- 2.46 ml onion powder
- 1.23 ml garlic powder
- 44.37 ml tomato paste (optional)
- 340.19 g bag mixed vegetables (carrots, beans, corn)
- 473.18 ml pasta (optional)
- Put ground beef, cabbage, onion, and mushroom in a large stock pot. Brown on medium high heat until ground beef is fully cooked and cabbage is wilted and almost transparent.
- Add red wine. Let cook 1 minute. Add water, beef base, and seasonings. Bring to a rolling boil. Add tomato paste, if using. Reduce heat and simmer until 10 minutes prior to serving.
- 15 minutes prior to serving add in bagged frozen vegetables. 10 minutes prior to serving add pasta (optional). Simmer until veggies and pasta* are done. Serve immediately.
- *Note: If you are not planing on eating the entire batch in one sitting it would be beneficial to cook pasta separately and add it to individual bowls of soup. Otherwise, the leftover pasta in the soup is beyond mushy and not at all appetizing! I hate overcooked pasta!
This is my new favorite soup. I always toy with seasonings and amounts, but have never been displeased with the results. It's richer and more flavorful than a lot of soup recipes.
This is an easy to make, great tasting soup that goes together in a flash. I was out of mushrooms and wine so I omitted them. My husband loved this soup and was quick to have seconds. This recipe makes a lot of soup which is a big plus in my house. Thanks for the recipe.