INGREDIENTS
• 1 lb ground beef (80/20 is fine, the juice from this
is key to the flavor)
• 4 medium potatoes, peeled and cubed into bite
sized pieces
• ½ of a small head of cabbage, chopped into bite
sized pieces
• 1 medium sized yellow onion, diced
• 2-3 large carrots, peeled and sliced to about quar-
ter inch thickness
• 1 bag each of frozen corn, peas, lima beans (this is
where the ratios come in, you can but don’t have to
use the entire bag of each. I usually go half a bag on
all of these)
• 1 large can of tomato juice (remember, if it’s
canned at home, it’s better)
• Salt, pepper, and garlic powder to taste
• 1-2 tablespoons of white sugar to cute the acidity
of the tomato juice
• 1-2 tablespoons of vegetable oil
In a large non-stick pot (the bigger the better honestly), coat
the bottom with oil and roll your ground beef into little bite sized
balls, cook until browned and slightly under done. These will cook
more as the soup simmers. Once browned turn off and set aside.
In a separate pot place stock, peeled potatoes, diced onions,
chopped carrots, and cabbage. If the stock doesn’t cover what you
put in fill it the rest of the way up with water. Boil until fork ten-
der. Using a slotted spoon, transfer the vegetables to the pot with
the ground beef. Save the stock mixture in case you need more
liquid later.
In your large pot with the beef and vegetables, add the remain-
ing ingredients. If you like the ratio levels of broth to solids then
let it simmer on a low temperature for about an hour stirring fre-
quently to prevent sticking. You can also put all the ingredients
into a crockpot for around 2.5 hours. If you want there to be more
broth, use the leftover stock mixture from boiling the heartier
vegetables and ladle it in until you have the desired consistency.
Give it a taste, trust your instincts, it may need more salt or
pepper, it may be too sweet. I think soups are really hard to mess
up, so just add what you think would get the flavor right.
This recipe feeds plenty, invite over family or friends, make a
pone of cornbread, and enjoy!
This soup can be frozen for up to six months or stored in your
fridge in a sealed container for a week.
• 2 cups of stock (beef, chicken, vegetable, what-
ever you have on hand)
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