Bam's Beefy Cabbage Vegetable Soup
photo by Cilantro in Canada
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
1 batch
- Serves:
- 9-12
ingredients
- 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)
directions
- 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!
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RECIPE SUBMITTED BY
Or Whatever You Do
Gig Harbor
Account Manager for Mediavine Publisher Network, Food Blogger, Mom of 7, in the Pac NW!