Over a Cup: A delicious soup for fall

'Cabbage Soup'

•1 pound ground beef

• 2 slices of bacon, cut into small pieces

• 1 small onion, chopped

• 1/2 cup sliced celery (leaves optional)

• 2 cups diced tomatoes in sauce

• 1 small can diced green chilies

• 1 cup canned pinto beans

• 3 cups finely sliced cabbage

• 2 cups water (enough to cover vegetables and meat.)

• Beef bouillon cubes, to taste

• Salt and pepper, to taste

Brown the beef, drain. In the soup pot, fry the bacon pieces until done but not crisp. Remove the bacon from the pot. In 3 tablespoons of bacon drippings, sauté the chopped onion. When the onion is limp, put the bacon back in the pot. Add the beef, celery and leaves, tomatoes, chilies, pinto beans, cabbage, and water. Bring to a boil, reduce heat, cover, and simmer for about 1 1/2 to 2 hours, until the cabbage is tender. Taste and season as desired. Bouillon may be added.

I’m on the trail of a white chili recipe, but don’t let that stop you.

If you have such a recipe, please let me know.

Meanwhile, this week’s column features a soup recipe that appeared in one of the very first “Over a Cup of Coffee” columns. I mixed up a batch of the soup the other day, and the aroma is wonderful, especially when first coming in from outside.

To make “Cabbage Soup,” you will need: a pound of ground beef; 2 slices of bacon, cut up into small pieces; a small onion, chopped fine; 1/2 cup sliced celery; some chopped up celery leaves (optional); 2 cups of canned diced tomatoes in sauce; 1 small can of green chopped chilies (I use mild); 1 cup cooked pinto beans (I use a 14 1/2-ounce can of pinto beans. It’s more than a cup, but you don’t have leftover beans.); 3 cups finely sliced cabbage; and about 2 cups of water (maybe more because you need enough to cover all of the vegetables and meat in the pot).

Season with salt and pepper.

Although the original recipe didn’t call for them, you can add 3 or 4 bouillon cubes. I think the bouillon gives the soup flavor, but be careful not to get it overly salty.

To save some time, brown the ground beef in a skillet. Fry the cut up pieces of bacon in the soup pot. When the bacon is done, but not crispy, remove it from the pot and pour off all but about 3 tablespoons of bacon fat.

Add the chopped onion and sauté it in the fat. When the onion is limp, put the bacon back in the pot. Drain the ground beef, and put it in the soup pot. Then add the sliced celery and celery leaves, tomatoes, green chilies, pinto beans, finely-sliced cabbage, and water.

Mix well and bring to a boil. Lower heat, add a lid, and simmer for 1 1/2 to 2 hours, until the cabbage is tender.

Taste and add seasonings.

To save having to wash a skillet, you can brown the ground beef in the soup pot, remove it and then fry the bacon.

Serve with a hot bread, either homemade baked bread or French bread that is sliced, buttered, put in foil and warmed in the oven. Enjoy on a chilly fall day.

Send your soup recipes to me at Box 415, Craig CO, 81626, or call me at 824-8809.

Copyright Diane Prather, 2010.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.