Jules’ Diner – Ethel’s Cabbage Soup

Thankfully, Spring is just around the corner and with it’s arrival we’ll welcome our gardens and farmer’s markets and the abundance of produce that signals the change of seasons.  One vegetable that’s readily available year round is cabbage.  My darling hubby and I love cabbage, just about anyway you want to serve it and this recipe is a family favorite.  It comes from my grandmother’s neighbor, whose name was Ethel.  With a name like Ethel, it has to be good, right?

ETHEL’S CABBAGE SOUP
1 lb ground beef
1 medium yellow onion, chopped
1 lg green pepper, chopped
1-2 cloves minced garlic
2 qts beef broth
2 cans (14.5 oz) chopped tomatoes
2 cans red kidney beans (15 oz)
Salt & Pepper to taste
1/4 cup sugar
4 oz tomato paste
3 tbsp worcestershire sauce
1-2 lg heads cabbage, chopped
1 can Original Rotel tomatoes & chilis

Directions:

•  In large stock pot, brown ground beef. Add onion, garlic and green pepper, saute’ till tender. Add remaining ingredients. Simmer till flavors meld and cabbage is tender. Serve with crusty bread.

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