Recipe by momaphet
The curry powder adds a unique touch to this hearty soup, don't skip the cheese topping it's the perfect finishing touch! This was a dish all our kids would eat when little and the was the one way everyone ate cooked cabbage. A bonus was how easy it was to make. The veggies are flexible, my kids didn't like zuchinni so I would sub frozen french cut green beans or corn.
Top Review by JackieOhNo!
I followed the suggestions in breezermom's review, using the larger amount of spices. I must say that the curry really put this soup over the top. This was so full of flavor and filling too. I will definitely be making this again.
- 453.59 g lean ground beef
- 793.78 g can tomatoes (whole are best for flavor, diced work too)
- 907.18 g low sodium beef broth
- 2 potatoes, diced large (about an inch)
- 5 carrots, sliced thick
- 1 cabbage, cut in long strips
- 1 large onion, chopped in larger pieces
- 2 zucchini, scrubbed and cubed or
- 473.18 ml frozen french cut green beans
- 3 stalk celery, chopped fine
- 1 small bay leaf
- 2.46-4.92 ml dried thyme
- 2.46-4.92 ml curry powder
- 2.46-4.92 ml dried basil
- salt and pepper
- grated cheddar cheese
Directions See How It's Made
- Brown and drain the ground beef in a large pot, add everything else except the cheese, simmer until the carrots and potatoes are tender, about an hour, half way through taste the broth and adjust the seasoning to taste, the curry should be present without being dominant. Add extra broth or water as needed.
- Remove bay leaf, serve with a generous sprinkle of cheddar cheese.