Today was a good day for soup here in N.E. Ohio… 54 degrees and blustery. BURR! – Like a FB friend of mine said, “Fall has fallen.”
I found this recipe on Facebook while at work (yeah… I’m the boss, I can Facebook) on the “Fix It and Forget It” page. It sounded so tasty that I ran to the store, got some ingredients I didn’t have on hand and ran home and threw it together! I tweeked it a bit; adding some things and omitting others so this is my version….
Quick, oh so satisfying and tasty! This is great served with any type of hot bread. I made crescent rolls, but you can make anything from French loaf to cornbread. Enjoy!
1 lb- 90% lean hamburger, (so lean it doesn’t even need drained)
1- beef bouillon cube
5 tsp. beef bouillon powder (I used beef bouillon base, which is richer in look and taste)
1 – 16 oz. can of stewed tomatoes, do not drain
1 large onion (I used onion powder to taste)
3/4 Cup celery (I used celery salt to taste)
1 medium carrot, diced
1/2- head of cabbage, sliced into thin strips
1 bay leaf
1/2 tsp salt ( I omitted the salt as I thought the bouillon was enough- I was right, it was tasty without it)
1/8 tsp pepper
2 cups of water
1- 10 oz. bag of frozen peas (keep frozen until needed the last hour of cooking time)
3 Tbsp. parsley (sprinkled on top as a garnish)
Fry hamburger and drain, unless you purchased 90% lean
Throw hamburger and all ingredients except peas and parsley together in crock pot on HIGH and cook for 4 hours.
About 1 hr before the soup is done, add your peas and warm through
When done, garnish each bowl with parsley and serve with a warm bread