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This Amish Cabbage Patch Soup made in the crock pot is one of my favorites and always goes over big with family and friends. This soup will keep for several days in the refrigerator. The recipe makes a lot but it won’t last long. One bowl of this is never enough in my family. Serve it with my cornbread muffins for a great comfort food meal everyone will love.
1 pound ground beef
1 large onion, chopped
2 to 3 stalks celery, chopped (Optional)
1 large green pepper, chopped
1 (14.5 ounce can kidney beans, drained and rinsed
1/2 head cabbage, chopped
2 (14.5 ounce) cans beef broth
1 (14.5 ounce) can diced tomatoes
1 teaspoon salt
1/2 teaspoon black pepper (I use a teaspoon of pepper but we like pepper a lot)
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Cook the ground beef in a skillet on top of the stove and drain. Add ground beef, onion, celery, green pepper, kidney beans and cabbage to the crock pot. In a bowl whisk together the beef broth, tomatoes, salt, pepper, chili powder, cumin and garlic powder. Pour over the crock pot ingredients. Cook on low for 6 to 7 hours or high for 4 hours. This could be made in a stew pot on top of the stove, too. Makes 3 quart crock pot full or 8 to 10 servings. Top with shredded cheddar cheese and a dollop of sour cream if desired. Enjoy!
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