This hearty soup is wonderful! I make it for dinner several times during the winter months. It's also great for a crowd-I made it for a luncheon of about 100 people. It's one of those easy soups you can throw together and forget about for several hours. Be sure to have plenty of rustic bread on the side!
2 pounds ground beef
2 medium onions, chopped
1- 29-ounce can whole tomatoes
1- 15-ounce can stewed tomatoes
1- 15-ounce can Italian tomato soup *
1-15-ounce can water
1 tablespoon dry mustard
4 beef bouillon cubes
1 can beef broth
1 cup chopped celery
1- 16-ounce bag frozen mixed vegetables
3 cups chopped cabbage
fresh green beans, if desired
* if you can't find Italian tomato soup, just use cream of
tomato soup and add a sprinkle of dried basil, garlic
In a large, nonstick skillet, brown beef, cabbage and celery. Drain well and transfer all to a large stockpot. Add all remaining ingredients, except for the fresh green beans, and simmer for about 3 hours. Increase heat to medium; add fresh green beans and cook until tender.
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