This recipe first appeared in Enola Gay’s book: The Prepared Family Cookbook.
By the way, we highly recommend both Enola Gay’s Paratus Familia blog and all of her books.
Ingredients
1 Pound Ground Beef (or venison, rabbit, etc.)
1/2 Head of Cabbage, shredded
2 Ribs of Celery, sliced (or celerac)
1 Small Bell Pepper, cut into small pieces (or dried peppers)
1 Medium Diced Onion (or dried onions)
2 Cups Cooked Kidney Beans (or (1) 16oz. can)
2 Cups Diced Canned Tomatoes (or fresh)
4 Cups of Water
2 T Beef Bouillon (or pwd soup base)
1/4 tsp Garlic powder (or 3 cloves fresh garlic, pressed)
Salt and Pepper, to taste
Directions
Brown ground beef, and drain. Add remaining ingredients to the ground beef. Add more water to achieve desired consistency. Bring to a boil and then simmer for at least one hour, or until the veggies are tender.
Alternative Method
Left-over meat works well in this recipe. Often, I will use roast meat from a previous meal. Canned meat (either venison or beef) also works well.
For a quick meal, I can my beans in the pressure canner so they are ready to add to the soup without having to sit overnight. During the fall, I can tomatoes with onions and green peppers and add that to the soup rather than the individual ingredients. I make sure to add the liquid that the veggies have been canned in, to add extra flavor.
Notes and Serving Suggestions
This is our hands-down favorite winter soup. Cabbage keeps well in the cellar and is a staple of many winter-time recipes. This soup is flavorful and hearty – a real crowd pleaser when served with fresh, warm bread.
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