How to Use Up All Your Vegetables Stoup Recipe

stuffed cabbage stoup rachel ray soup stew

You know how some nights, you look in your refrigerator and all you see are beautiful vegetables and you just don’t know what to make with them?  I first came across this recipe for Stuffed Cabbage Stoup from Rachel Ray on Food Network a few years ago.  I followed it the first time and then each subsequent time, I just added what vegetables and meat I had on hand although, I do always make sure to have onion, garlic, carrots, celery, and cabbage in it. Other variations on veggies that I’ve added in the past include bell pepper, zucchini, squash, and potatoes and for meats, I’ve used ground beef, chicken breast, ground turkey, or a mixture of the above.  It’s also delicious with crusty bread or rice.

Vegetable Stew Soup Stoup with ground beef recipe

Ingredients:

 

1.5 pounds of ground beef, chicken, or ground turkey

1/2 teaspoon allspice

4 tablespoons olive oil

2 teaspoons paprika

1 onion chopped

2 cloves garlic minced

2-3 carrots chopped

2-3 stalks of celery chopped

1/2 head of cabbage thinly sliced

28 ounce can of diced tomatoes

1 can of tomato sauce

1 can of tomato paste

2 cans of chicken broth

1 cup shredded parmesan cheese

 

Directions:

Vegetable Beef Stew Soup Recipe

Brown the meat and add allspice and paprika to season.  Add onion, carrots, garlic, and celery and other veggies to the pot and sauté until soft – about 3-4 minutes.  Add tomatoes, tomato sauce, tomato paste, and chicken broth.  Bring to a boil and reduce to simmer.  Simmer for about 10 minutes and add cabbage.  Simmer another 10 minutes until cabbage is softened.  Top with parmesan cheese and serve with rice or crusty bread.  Bon appetit!

 

 

 

 

 

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One Response to How to Use Up All Your Vegetables Stoup Recipe

  1. Lisa Leavitt says:

    I love soup!

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