Prep Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 12
About This Recipe
"The curry powder adds a unique touch to this hearty soup, don't skip the cheese topping it's the perfect finishing touch! This was a dish all our kids would eat when I was little and was the one way everyone ate cooked cabbage. A bonus was how easy it was to make. The veggies are flexible, my kids didn't like zucchini so I would sub frozen french cut green beans or corn."
Ingredients
1 lb lean ground beef
1 (28 ounce) cans tomatoes ( whole are best for flavor, diced work too)
32 ounces low sodium beef broth
2 potatoes, diced large ( about an inch)
5 carrots, sliced thick
1/2 cabbage, cut in long strips
1 large onion, chopped in larger pieces
2 zucchini, scrubbed and cubed or
2 cups frozen french cut green beans
3 stalks celery, chopped fine
1 small bay leaf
1/2-1 teaspoon dried thyme
1/2-1 teaspoon curry powder
1/2-1 teaspoon dried basil
salt and pepper
grated cheddar cheese
Directions
Brown and drain the ground beef in a large pot, add everything else except the cheese, simmer until the carrots and potatoes are tender, about an hour, half way through taste the broth and adjust the seasoning to taste, the curry should be present without being dominant. Add extra broth or water as needed.
Remove bay leaf, serve with a generous sprinkle of cheddar cheese.