This is an old soup recipe that Hizzoner's served from the time it opened in 1980. It was always a crowd
favorite because it is so hearty, tasty and comforting.
The difference in this and other cabbage soup recipes is the addition of the little bit of chili powder. It gives the soup a wonderful mouth filling flavor.
You can use hamburger in this soup as it is written, or if you have leftover pot roast, cut it up and add it when the recipe says to add the hamburger. You could also use a good smoked sausage or even diced up ham. It's all good.
favorite because it is so hearty, tasty and comforting. The difference in this and other cabbage soup recipes is the addition of the little bit of chili powder. It gives the soup a wonderful mouth filling flavor.
You can use hamburger in this soup as it is written, or if you have leftover pot roast, cut it up and add it when the recipe says to add the hamburger. You could also use a good smoked sausage or even diced up ham. It's all good.
Recipe By : Sitara
Serving Size : 8 Preparation Time :2:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup small red beans -- soaked overnight (or use kidney beans if you prefer)
1/2 large head of cabbage -- chopped
1 medium green pepper -- diced
1 medium onion -- chopped
4 cups tomato juice
1 28oz can diced tomato -- in juice
1 1/2 quarts beef stock
1 tablespoon chili powder -- more to taste
1 tablespoon garlic, chopped fine
1/2 teaspoon black pepper
1/4 cup parsley flakes
1/2 pound hamburger -- cooked, crumbled and well drained
1. Soak beans overnight in your big soup pot.
2 Add rest of ingredients to the beans. Add water as necessary to cover cabbage as it cooks down.
Cook till beans are just tender and not mushy and cabbage is tender.
3. Add hamburger about 30 minutes before soup is done.
This is really good with a big piece of cornbread.