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| Ingredients: |
5 lbs lean ground chuck, browned and drained
1 bay leaf
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse ground black pepper
1/2 teaspoon salt (I sometimes will add a few beef bouillon cubes to this soup, but then I cut the salt out altogether)
1 (14 1/2 ounce) can dark red kidney beans, simmered till the beans crack open
1 tablespoon garlic-flavored olive oil
1 1/2 cups sliced carrots
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
5 cups water
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2 cups potatoes, peeled and cubed, 3/4 to 1 inch pieces
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons Italian seasoning
1/4 cup sweet basil
1 teaspoon salt
2 cups shredded cabbage (1 inch wide shreds)
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can cut green beans, drained
1 (16 ounce) jar Ragu spaghetti sauce ("Chunky Garden Style, Tomato, Garlic, & Onion")
3 (14 1/2 ounce) cans red gold stewed tomatoes
grated parmesan cheese (Optional)
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| Cooking
Instructions: |
 Browning ground chuck and seasonings in a medium-large frying pan, drain and set aside.
Simmer the kidney beans in a small sauce pan (The beans will crack open in about 20 minutes).
Chop, then saute the fresh vegetables in the olive oil, using a large stew pot, covered (about an 8 qt pot would be perfect).
When the onions and celery are somewhat clear, add the water, potatoes, and seasonings to the stew pot.
Cook on high heat til it comes to a boil, then turn the heat down to medium, cover and slowly boil for 8 minutes, or until the carrots are done.
Add the cabbage and let it cook, covered, for another 5-8 minutes, or until the potatoes seem to be half-cooked.
Add the ground chuck, kidney beans, and the remaining ingredients, bring to bubbling, then simmer for 10-15 minutes more, or until potatoes are done.
Don't allow the potatoes to cook too much or they will just fall apart.
Serve steaming hot with crackers& crusty buttered bread.
Sprinkle some parmesean cheese ontop, if you want.
For all you vegetarians, simply omit the ground chuck, cut down 1- 1/2 cups of water and I think it would taste great!
I hope you all enjoy my soup! |
| Serving
Suggestions: |
Serve with garlic bread, crackers, or cheese rolls. Sprinkle with parmesean or shredded mozzerella. I usually use Prego brand sauce but, Ragu brand is fine.
Large enough pot for a crowd! |
| Additional
Comments: |
This soup is so hearty and filling, but very healthy and low cal! We gobbled this up in two days! I chose not to add any pasta-the potatoes giving enough starch for me. If I decided to add 1 1/2 cups small pasta, I think I would cook it half-way, then add it at last 10 minutes and possibly add another 1/4 cup of water. This can also be made vegetarian by omitting the ground chuck. Enjoy!!!
You may also view/print my recipe at: http://www.recipezaar.com/22388
Please note the calorie total on that page is for a serving size of more than three cups (?) which is why the calorie amount is so high..sorry. I have written the calorie amount for a 1-cup serving here.
I would love it if you can leave a review for this recipe. I hope you enjoy my easy recipe!
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