Side Pannel
Hearty Cabbage Soup
Hearty Cabbage Soup
- Recipe Submitted by maryjosh on 11/27/2018
Ingredients List
- 1 pound ground beef
- 1 medium onion, chopped
- 3-1/2 cups shredded cabbage
- 1 medium zucchini, halved and thinly sliced
- 1 cup sliced fresh mushrooms
- 1 carton (18.3 ounces) ready-to-serve sweet red pepper soup
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Directions
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer.
Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese.
Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.
Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese.
Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.
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