Years ago, there was a restaurant in town that featured a soup and salad bar; and on most days, the soup and salad bar featured a cabbage soup that was just delicious. The wife of a co-worker came up with a recipe that was intended to duplicate that of the restaurant, and it was pretty close. Over the years, I've tweaked it a bit until it's become a favorite cold-weather comfort food for Doug and me.
We're currently in the midst of a cold snap, which prompted us to get a container of this soup out of the freezer and enjoy some for lunch today.
Here's the recipe. If you try it, I'd love to hear whether you liked it.
1-1/2 pounds lean ground beef
1 large onion, coarsely chopped
4 ribs celery, coarsely chopped
1 large green pepper, coarsely chopped
1 medium head cabbage, coarsely chopped (about like you would chop it for coleslaw)
1 28-ounce can petite-cut diced tomatoes
2 15-ounce cans red beans or kidney beans, drained
1 48-ounce can tomato juice or V8
1 quart chicken stock or broth (If the pot is too full, you can reserve this and add it when dividing the soup into storage containers.)
1 teaspoon salt
1 teaspoon coarse black pepper
2 scant teaspoons white pepper (adds spiciness that doesn't burn your stomach, just your tongue)
1/2 teaspoon oregano
1 scant teaspoon garlic powder
3 rounded tablespoons brown sugar
Brown ground beef and onion together. Drain off fat. Mix all ingredients in large pot. I use a 6-quart slow cooker and let it simmer for 4-5 hours on low. I've also used a 6-quart stock pot, in which case I bring it to a boil, then lower the heat and let it simmer for an hour or two.I know you'd be more tempted if I had taken a picture of the finished product. You'll just have to trust me on this. This is a delicious soup. As the old TV commercial used to say: "Try it; you'll like it."