Janet Brewer, member of the Women’s Inter-Church Council of Toronto.
1 lb ground chuck
1 medium onion
½ cup diced celery
½ cup diced green pepper
2 tbsp oil
½ tsp paprika
2 tsp salt
1- 28oz can tomatoes
2 tbsp sugar
2 – 5 ½ cans of tomato paste
6 cups hot water
¼ tsp pepper
2 beef bouillon cubes
2 tbsp parsley
2 cups raw carrots (diced or coins)
2 cups diced raw potatoes
3 cups finely chopped cabbage
2 to 3 cups mixed vegetables
Directions
In a large kettle, sauté beef, onion, and green pepper.
Add remaining ingredients – cabbage. Simmer uncovered about 1 hour. Add cabbage and simmer until all vegetable are cooked – about 1 hour more. Add more water if necessary.
Janet’s friend says …
“I often leave out the cabbage and substitute other vegetables. If you remember the quantity of soup when I’ve brought it to our Synodical meetings, it makes and feeds 10 people easily.
In the past, I’ve made large quantities for our bazaar – the top and bottom of a large rectangular roaster + a large jam kettle + a large water bath canning kettle – and only used 3 to 4 lbs of hamburger. For the bazaar, I used cabbage plus about another 12-16 vegetables, but left out corn as for anyone suffering from diverticulitis.”
Thought you might be interested!!