3 beef bouillon cubes or equivalent granules or base
1 1/2 quarts water (6 cups)
1/2 cup frozen peas
1/2 cup frozen corn
Instructions
Brown ground beef and onion in a Dutch oven or soup pot sprayed with non-stick cooking spray. Drain off excess fat.
Add potatoes, carrots, celery, cabbage, and tomato sauce. Bring to a boil. Add thyme, bay leaf, salt, cayenne, bouillon, and water. Cover and simmer for 50 minutes. Add peas & corn and cook another 5 to 10 minutes.
Ladle hamburger soup into bowls and sprinkle with Parmesan cheese.
Serving
Suggestions
fresh baked bread
Originally Submitted
12/30/2007
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