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
- 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)
- Add the Tomato Juice (or tomato ingredient), Onion Soup mix, celery and cabbage. Reduce heat to low and simmer covered for 30 minutes.
- Add the green Pepper, Carrots, Potatoes, salt and pepper. Simmer, covered another 30 minutes, stirring occasionally
Yield 8 Servings
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