2 pieces bacon, cut into chunks, use a scissors for ease of cutting
1 14.5 oz Del Monte Stewed Tomatoes with onion, celery, and green pepper
2 large carrots, sliced in fairly thick circles and half circles
1 small clove garlic, finely chopped
3 large yellow pearl onions, quartered
6 bella mushrooms, sliced
2 Edward & Sons Not Beef Bouillon Cubes, dissolved in 1 cup boiling water
1 bag sliced coleslaw mix, save dressing for another use
Salt and black pepper about 1/4 tsp
2 cans of water, 14.5 oz each
Prepare all ingredients as described above. In
a large stockpot over medium high heat, cook
bacon until done. Drain drippings but do not
wipe out the pot. Add the ground beef, onion
and garlic. Cook a 5-10 minutes until beef is
very done and is no longer mushy, a well done
consistency or even dark brown is fine. Do not
drain meat again.
Add all remaining ingredients, bring to a boil
then cover and simmer over low heat about 30 minutes or more
until carrots are desired tenderness.
Makes 8 servings. Freezes well. Serve with
grilled cheese sandwich.
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