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Results 41 - 50 of 154 for vegetable beef soup cabbage
Fry ground chuck, onion, green pepper. Add V-8 juice, green beans, mushrooms, shredded cabbage, bouillon cubes. Simmer 2 hours.
In Dutch oven, brown ground beef and drain off grease. Add ... covered for 1 hour. Garnish with parsley. Yield 3 quarts. Note: Soup freezes well.
Cook short ribs until done; remove from broth. Add vegetables. Add water to cover ... short ribs in bite-size pieces; add to soup and stir in.
Cut meat in one inch ... cover and simmer for about 4 hours. Check to see if the soup is becoming too thick, add a cup or two of water if needed.
Drain vegetables, except tomatoes. Brown meat ... remaining ingredients. Salt and pepper to taste. Bring to boil. Reduce heat. Cover and simmer.
Simmer meat in 2 1/2 ... small pieces. Add vegetables to soup with 2 more cups of water, 1 tablespoon salt and meat. Simmer 1 hour. Makes 6 quarts.
Cut meat into bite sized ... Skim fat. Add vegetables and barley and simmer for ... in chopped parsley. Soup can be frozen. Dilute with water if it gets too thick.
Day before, place marrow bone, beef and 1 tablespoon salt and ... Skim surface. Add cabbage, onions, carrots, green pepper ... cubes; add to soup. Refrigerate overnight. Next day ... Makes 6 1/2 quarts.
Cook soup bones in water in big ... add all the vegetables and cook them until tender. ... Season the soup with salt, pepper, and Lawry's salt.
Precook meat, de-bone and chop ... and begin adding vegetables requiring longest cooking time first ... time in as soup mixture simmers steadily. Add seasonings ... before vegetables are tender.
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