Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Cabbage Soup

1 1/2 lbs. shin-bone meat or 1 1/2 to 2 lbs. stew meat
1 lg. can reg. tomatoes
2 bay leaves
1 tsp. black pepper
Sm. amt. basil
1 lg. onion, diced
3 stalks celery, diced
4 to 5 potatoes, cut up
6 carrots, sliced
1/2 head cabbage, sliced thinly
Salt, if desired


Put shin-bone meat, onions, celery and garlic in a large 4 quart pan. Cover with water, tomatoes and spices. Pan should be 3/4 full. Bring to a boil, then let cook slowly for 1 1/2 hours or until meat is tender. Add the vegetables and continue cooking. Separate the meat from the bone and add meat back to soup. Add more liquid to fill pan. Cook until vegetables are tender, 1/2 hour. Serve with dark bread.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.