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Have you ever heard the statement, Soup During The Winter, Heart Attack By Spring? Due to the large concentration of sodium for preservation in canned soups I hope the winter to spring statement was a focus more on canned cuisine.

 

Soup is consumed worldwide and ranges from simplistic to complex in ingredient content. While at home recently during the week I was able to watch a few talk shows. On one particular show a guest chef made soup. When asked why she chose soup of all the possible choices she stated that she had traveled all around the world during a two to three year period and soup was the ONE common food served in all the locations she visited. She commented that she had gathered recipes from all those experiences and was able to develop her own recipes.

 

All though I am not a chef, nor even traveled out of the United States to distant lands, I do love soup. I enjoy following recipes or tossing what I have available in a kettle to create something new.

 

I hope you’ll try this GOOD FOR YOU, HEART HEALTHY AND COMFORTING SOUP…

 

 

1 ½ to 2 pounds lean ground beef or turkey

1 T. oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 oz. each) diced tomatoes

1 can (8 oz.) tomato sauce

½ c. water

1 t. ground black pepper

1 t. sea salt

 

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

 

Add the chopped cabbage, tomatoes, tomato sauce, pepper salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or, until cabbage is tender.

 

Yield: Serves 6 to 8

 

Recipe located on Facebook under UNSTOPPABLE FARM WOMAN. Idea shared on Facebook by Bonnie Christman, Glouster, Ohio.