Ingredients:
5 lbs lean ground chuck, browned and drained
1 bay leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse ground black pepper
1/2 teaspoon salt ( I sometimes will add a few beef bouillion cubes to this soup, but then I cut the salt out altogether)
1 (14 1/2 ounce) cans dark red kidney beans, simmered til the beans crack open
1 tablespoon garlic-flavored olive oil
1 1/2 cups sliced carrots
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
5 cups water
2 cups potatoes, peeled and cubed,3/4 to 1 inch pieces
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons italian seasoning
1/4 cup sweet basil
1 teaspoon salt
2 cups shredded cabbage ( 1 inch wide shreds)
1 (15 1/4 ounce) cans whole kernel corn, drained
1 (14 1/2 ounce) cans cut green beans, drained
1 (16 ounce) jars ragu spaghetti sauce ( “Chunky Gardenstyle, Tomato, Garlic, & Onion”)
3 (14 1/2 ounce) cans red gold stewed tomatoes
grated parmesan cheese ( , Optional)
Directions:
Browning ground chuck and seasonings in a medium-large frying pan, drain and set aside.
Simmer the kidney beans in a small sauce pan (The beans will crack open in about 20 minutes).
Chop, then saute the fresh vegetables in the olive oil, using a large stew pot, covered (about an 8 qt pot would be perfect).
When the onions and celery are somewhat clear, add the water, potatoes, and seasonings to the stew pot.
Cook on high heat til it comes to a boil, then turn the heat down to medium, cover and slowly boil for 8 minutes, or until the carrots are done.
Add the cabbage and let it cook, covered, for another 5-8 minutes, or until the potatoes seem to be half-cooked.
Add the ground chuck, kidney beans, and the remaining ingredients, bring to bubbling, then simmer for 10-15 minutes more, or until potatoes are done.
Don’t allow the potatoes to cook too much or they will just fall apart.
Serve steaming hot with crackers& crusty buttered bread.
Sprinkle some parmesean cheese ontop, if you want.
For all you vegetarians, simply omit the ground chuck, cut down 1- 1/2 cups of water and I think it would taste great!
I hope you all enjoy my soup!
Servings: 15-20
Time preparation: 10 min.
Time total: 50 min.