French Cabbage Soup | The Cupboard Recipe Book

This hearty French Soup recipe was given to my mom by her grandmother, Dorothy Possley, who we fondly called Bono. I can’t honestly say where or what originated the Bono name, and in fact I didn’t even know her last name until I started republishing The Cupboard Drawer Recipe Book. She was always and lovingly just Bono; and she was a wonderful lady who moved to Aurora Illinois as a little girl after the Great Chicago Fire of 1871.

I also want to dedicate this particular recipe to a fellow Hubber Pinkmingos who sent me a picture today of the snow at her house. This is a great thick and hearty soup that is perfect for the cold winter weather; in fact you may want to eat this with a fork. So for those digging themselves out, and those who are going to have to this weekend. This one’s for you! Do Enjoy!!

1 can (46oz) Tomato Juice, or V-8, or 2 cans (16oz) Tomatoes

1 pkg, Onion Soup Mix (IF you use the canned tomatoes instead of Tomatoe juice, you will need to add from 2-4 cups of water depending on how thick and zesty you want the soup)

1 lb Ground Beef

1 large Celery Stalk, thinly sliced

½ head medium Cabbage, cored and shredded

½ large green Bell Pepper, seeded and chopped

4 Carrots, peeled and medium sliced

4 medium Potatoes peeled and medium diced

Salt and pepper to taste

1. In a Dutch Oven over medium-high heat, brown the Ground Beef. Drain off the fat, if necessary; otherwise leave the juice, (I pour off half to two thirds)
2. Add the Tomato Juice (or tomato ingredient), Onion Soup mix, celery and cabbage. Reduce heat to low and simmer covered for 30 minutes.
3. Add the green Pepper, Carrots, Potatoes, salt and pepper. Simmer, covered another 30 minutes, stirring occasionally

Yield 8 Servings