CABBAGE PATCH SOUP THE PEOPLE ARE YELLING FOR IT. ENJOY DAN

CABBAGE PATCH SOUP FOR THE SOUP KITCHEN by CHEF DAN


Serves 30-40



INGREDIENTS:



6 pounds ground beef, fried then drained in a colander to drain off the grease

4 onions, chopped

6 cups carrots, sliced

4 cups dried kidney beans, soaked overnight

10 garlic cloves, minced

4 green bell peppers, slice thin

1 (5# can) diced tomatoes

1/2- cup Chile powder

4 tablespoons dried Italian seasoning

4 heads cabbage, chopped

32-34 cups of water

4 tablespoons paste-style beef base

6 bay leaves

Salt and pepper to taste



DIRECTIONS:



1. In a soup kettle add water over high heat and add dried beans, bring to boil and simmer for about 2 hours.

2. Drain and save bean water.

3. In a skillet heat add 2 tablespoon butter and add garlic, onion, carrots, green pepper and celery.

4. In the stock pot add saved bean water.

5. Dissolve beef paste in 1 cup of water and add to soup along with the cabbage.

6. Slowly add desired amount of remaining water.

7. Add the rest of the vegetables, spices and bay leaves.

8. Bring to a boil.

9. Reduce heat and simmer for 1 hour.



ENJOY DAN: P.T.L.