Manhattan Supper Soup - Recipe

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MANHATTAN SUPPER SOUP
1/2 lb. ground beef or turkey 2 c. chopped cabbage 1 lg. onion, chopped 1 stalk celery, sliced 3 carrots, sliced 1 med. potato cubed 1 tbsp. dried parsley flakes 1/2 (6 oz.) can tomato paste 1 (1 lb.) can tomatoes 1 (10 1/2 oz.) can condensed beef broth 2 soup cans water 1 1/2 tsp. salt 1/8 tsp. pepper 1 (10 oz.) pkg. frozen peas At least 1 1/2 hours before serving: In a large kettle or Dutch oven, cook meat until it loses its red color. Add remaining ingredients except frozen peas; bring to a boil and simmer, uncovered, 50 minutes. Add peas; cook 10 minutes or until peas are tender. Makes 8 (1-cup) servings; 160 calories per serving. This soup freezes well.

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Manhattan Supper Soup

· Oct 31 · #145805

Jgirl33062 says:

This is an amazing soup. I'v been making it for years. Make it by the recipe the first time, then it's very easy to make simple changes. Don't leave out the cabbage- that's what makes it!

· Jan 20 · #175197

MaryAnne (South Carolina) says:

This soup is awesome. It goes back to the 70's. I usually use 1 pound of ground beef. But to tell you the truth after you use this for awhile you will probably change what you love in it and add more veggies. Mine usually is more like a stew. Before I use the peas, I turn off the pot hen add the peas and cover the pan.

· Nov 30 · #177092

Janet Lewis (United States) says:

I've been making this soup every winter for decades. I used to make it for everybody every Christmas Eve, served with hard rolls. I've never found anyone who doesn't love it! I don't follow the recipe by the letter anymore, and I always double it, but I like to refer back to the recipe before I make it each winter.

· Jul 3 · #178353

Janwt (United States) says:

I have been making this recipe for decades! It's delicious, it's hearty, it's nutritious... It's just great! I have served it on many a Christmas Eve - It's requested every year! The cabbage makes it. Yum!

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