Wintertime Beef Soup Recipe

Wintertime Beef Soup

1 lb. lean ground beef
4 celery ribs, diced (we use only 2)
1 medium onion, diced
1 medium green bell pepper, diced (we use only 1/2 cup)
1 garlic clove, minced
2 cups water
2 cups reduced sodium tomato juice
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 tsp reduced sodium beef bouillon granules
2 tsp chili powder
1/2 tsp salt
2 cans (15 oz. each) kidney beans, rinsed and drained
2 cups chopped cabbage (we use only 1 cup)

In a large saucepan or Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 min.

Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 min. longer or until cabbage is tender. Yield: 8 servings

Personal Note: The great things about recipes is...they're not carved in stone! You can adjust them to suit your families tastes however you'd like! I'm a soup fanatic...and I really enjoy this one. It's definitely hearty and goes perfect with a cold winter day. It's what's for dinner tonight!