Hearty Cabbage Soup
1.5 - 2 pounds lean ground beef
2 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can tomato sauce
8 beef bouillon cubes
1 lb baby carrots, diced
2 stalks (1 whole package) of celery hearts, diced
1 large white onion, chopped
2 tablespoons white vinegar
1/4 cup white sugar
2 teaspoons salt
1 teaspoon ground black pepper
Dash of crushed red pepper
4 quarts water, divided
4 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedges
Brown the ground beef in a large stock pot. Drain fat and return to pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, celery, onion, vinegar, sugar, salt and pepper. Pour in 2 quarts of water, and bring to a boil. Once the soup comes to a boil, cover and simmer for about 20 minutes over low heat.
Pour in another two quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for about 30 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Italian Sausage Soup with Tortellini
1 pound sweet or hot (your choice) Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
2 cups celery, chopped
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
8 ounces tortellini pasta (we like tri-color)
3 tablespoons chopped fresh parsley
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage.
Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in parsley. Simmer covered for 30 minutes.
Add tortellini during the last 20 minutes. Server when tortelleni is cooked.
Sprinkle with Parmesan cheese on top of each serving.
Makes 8 servings.
2 pints half and half
2 sticks real butter
2 cans cream of mushroom soup
2 cans cream of celery soup
2 cans cream of potato soup
1 tablespoon Worchestershire sauce
1 pound crab meat
Heat all together on LOW heat until hot, then add crab meat.