The Wizarding Times
Anya's Stove
Greetings and Salutations dear Badgers!
Well, Fall is well on its way in my part of the globe. And this means pots and pots of homemade soups in my house!
There's nothing better than snuggling up on a cool Fall evening with a bowl of homemade soup!
Therefore, I wanted to give you my recipe for MY favourite soup. I make this all of the time--and, I've never had it go wrong on me! It's really a soup of "wants." It really depends on how many carrots, potatoes, cabbage, etc. that you want. I'm giving you what I typically use. You can shift the recipe to include or exclude whatever you'd like.
Enjoy it with someone you love!
Anya's Beef & Cabbage Brew
1-2 lbs. ground beef
1 large carton beef broth or beef stock (not the tiny size!)
1 large onion
1 chopped celery heart
4-6 carrots chopped
4-6 diced red poatoes
1 large can of diced tomatoes with juice
1 14 oz. can tomato sauce
1 14 oz. can kidney beans
1 head of cabbage
1 bay leaf
salt & pepper to taste
Cook beef in skillet until done. Drain. Set aside.
Add broth, tomato sauce, diced tomatoes (with juice!), carrots, celery, onion, potates, & bay leaf to large stockpot. Bring to a simmer--add in cooked beef.
Slice cabbage as you wish (some want larger leafs, some want it in tiny pieces!), and add to pot slowly. I typically stir in about 3/4 of a head of cabbage--it really depends on how much you want! Salt and Pepper to taste.
Cook for 1-2 hours at a simmer, or until cabbage is done. Drain and rinse kidney beans. Add to pot--cook for about 5-10 minutes or until beans are warmed through.
This makes enough for me to have four good bowls of soup--plus leftovers to freeze. So, plan on serving to friends or freezing for the months ahead.
I do recommend thawing, rather than defrosting (in the microwave) if you go to unfreeze. It keeps the potatoes and cabbage less mushy!