Brown 1 lb. lean ground beef with ¼ tsp. garlic salt or 2 minced garlic cloves and 1 large onion. Stir meat to break into small pieces, cover and simmer. Meanwhile. Cut up a medium size head of cabbage and cook with 1 quart beef stock, add enough water to cover, simmer about 30 min. Add 1 quart canned tomatoes or fresh tomatoes or a combination of both and herbed tomato sauce. Add 1 large kidney beans, 1 can rinsed green beans, 1 tsp. Chili powder, salt, pepper to taste, ½ tsp. Basil, 1 tsp. (approx) sugar. Add more water and beef stock to soup as needed and adjust seasonings as needed. Cook slowly for about 1 hour.
To make vegetable soup, I use this as a basic recipe to start, sometimes using the ground beef, sometimes using a beef roast and sometimes just using vegetables. I add 1 or 2 large cans of tomato juice, all kinds of vegetables as peas, carrots, celery, potatoes, limas, corn, macaroni, (put in last), use more beef broth and beef bouillon cubes, diced tomatoes, hot sauce, etc. You can add leftovers saved in the freezer or canned/frozen vegetables. The more vegetables you put in, the more liquid you need to add, along with seasonings. Simmer for several hours after you have added all you are going to add to the soup. Season to your taste.
Cooking time (duration): 60-100
Culinary tradition: USA (General)
My rating: 5 stars