CABBAGE PATCH SOUP

By conniebrady

Ingredients

• 1 C ONION
• 2 CLOVES GARLIC, DICED
• 1 C CHOPPED GREEN PEPPER
• 1 C CHOPPED CELERY
• 1 TSP OREGANO
• 1 1/2 T CHILI POWDER
• 2 LB GROUND MEAT
• 3 BEEF BOUILLION CUBES
• 1 - 6 OZ CAN TOMATO PASTE
• 1 - 15 OZ KIDNEY BEANS, DRAINED & RINSED
• 1 - 16 OZ CAN STEWED TOMATOES
• 1 C GRATED CARROTS, OPTIONAL
• 1/2 HEAD RED CABBAGE, CHOPPED
• 1/2 HEAD WHITE CABBAGW, CHOPPED
• GRATED CHEDDAR CHEESE, OPTIONAL
• (CAN SUBSTITUTE VEG. BROTH, CHICKEN BROTH OR BEEF BROTH FOR WATER)

Preparation

Step 1

SAUTE ONION, GARLIC, G PEPPER & CELERY. ADD OREGANO, CHILI POWDER & BEEF; COOK UNTIL BROWN. DISSOLVE BOUILLON CUBES IN SMALL AMOUNT OF WATER & ADD 7 OR 8 CUPS OF WATER. ADD REST OF INGREDIENTS EXCEPT CHEESE. BRING TO BOIL & SIMMER 1 1/2 HOURS. TOP WITH CHEESE.