Title: Cabbage Soup #2
Categories: Vegetable Soup
Yield: 6 Servings
| 3 | lb | Meat or 1 lb stew meat |
| 8 | c | Water |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Dried oregano |
| 5 | | Whole peppercorns |
| 2 | | Bay leaves |
| 1 | cn | (16-oz) tomatoes cut up or |
| 3 | | Fresh tomatoes cut up |
| 1 | cn | (16-oz) cut green beans |
| 2 | | Sliced md carrots |
| 1 | | Chopped md onion |
| 1/2 | ts | Crushed red pepper optional |
| 1 | sm | Head cabbage cored and chopped |
In large kettle combine meat, water, salt, oregano,
peppercorns and bay leaves. Bring to a boil then reduce heat to
simmer and simmer 2 hours. Remove beef when cool enough to
handle, cut up meat and discard bones if any. Strain broth and
skim off excess fat. Return broth to kettle. Add cut up meat,
tomatoes and all vegetables except cabbage and red pepper, if
desired. Simmer for 30 minutes, then add cabbage and simmer for
30 minutes more.