Hamburger Stew with Cabbage

I grew up in Kansas City, where my parents would go to Shoney's once a week. They had an all-you-can-eat soup and salad bar and it was the highlight of my week. Even as a kid, I've always loved soup. Then we moved out of state. Even though it has been nearly 40 years since I last had it, I never forgot about their cabbage soup with hamburger. I decided to recreate it based on my memory and here is what I came up with. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 267 Calories

Ingredients

• 2 cups water
• 1 pound lean ground beef
• salt to taste
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 stalks celery, sliced
• 1 tablespoon Worcestershire sauce
• 2 cubes beef bouillon
• 1 medium onion, chopped
• 2 cups beef broth
• 1 medium green bell pepper, chopped
• ½ head cabbage, shredded
• 2 (15 ounce) cans dark red kidney beans, drained and rinsed

Recipe Instructions

Step 1

Crumble ground beef in a large soup pot and cook over medium-high heat for 5 minutes. Drain grease. Add bell pepper, onion, and celery. Cook for 5 minutes.

Step 2

Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, beef bouillon, garlic, and Worcestershire sauce; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes. Ladle into bowls and salt to taste.