Tuesday, February 26, 2013

BEEF VEGETABLE SOUP



INGREDIENTS:
1 medium onion, chopped
350 ground beef
2 stalks celery, sliced (1/3 cup)
1 large carrot, cut into small cubes, ( cup)
1 can tomato sauce
1tbsp. cornstarch, dissolved in 1tbsp. water
6 medium cabbage leaves, shredded (2 cups)

PROCEDURE:
1. Sauté onion and beef in oil. Cook beef until light brown. Add celery, carrots and 4 cups water.
   Season with 3/4tsp. iodized salt and simmer for 20 minutes.
2. Pour in tomato sauce. Simmer for 10 minutes. Add cornstarch and cabbage. Cook until cabbage is
    crisp tender.

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