Pantry Shortage Cabbage Stew

A hearty stew packed with flavors. My family eats this right up ,served with biscuits or a salad.

• Ready In: 25 mins
• Serves: 10
• Yields: 10 to 12 1 cup servings

Ingredients

• 1  lb ground beef
• 1⁄2  white onion (minced)
• 1⁄2 head cabbage (shredded or cut thin)
• 14  ounces Italian stewed tomatoes
• 4 -6  cups water
• 6  ounces tomato paste
• 1  beef bouillon cube
• 1  teaspoon salt
• 1 (1 ounce) package  lipton  vegetable soup mix

Directions

1. Begin by browning beef in skillet, while the beef is browning, pulse in a blender, the canned ingredients , and the bullion cube. Pour the tomatoe pur'e into a large soup pot. Add 4 to 6 cups of water to the tomatoe mixture and heat on high to boil. While the beef is still browning, shred the cabbage , and mince the onion . Drain the meat if needed, and return to the pan , add the cabbage and onion at this point , allow to saute until wilted. Meanwhile add 1 envelope of lipton vegetable soup to the tomatoe base, stir and reduce to medium heat. Add the Meat/Onion/Cabbage mixture to the base. Add salt.Stirr and Simmer on medium heat until all flavors are blended and cabbage/onions are thoroughly cooked. ( approx 10 minutes or more).
2. Add water if the soup seems too thick or chunky to your taste.