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Soup, Cabbage Soup for Ashley Recipe


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     Soup, Cabbage Soup for Ashley

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   6 to 8

1 lb ground beef
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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