This Soup Is Good For Your Belly And Easy On Your Wallet!
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I often make a few tweaks to this recipe, to keep it fresh. Sometimes I omit the corn, as well as the canned tomatoes. Sometimes I only add sausage instead of ground beef.
I have even added leftover chicken to this soup, and it turned out super tasty! With a couple of extra tweaks (leave the meat out, omit beef bouillon granules, use vegetable broth) you could make this completely vegetarian. This is a soup that keeps getting better when all the flavors have come together, so make sure you have enough for leftovers!
Ingredients
1 pound ground beef OR ½ pound ground beef and ½ pound andouille sausage, chopped
1 clove garlic, minced
2 1/2 ounces onion, chopped, 1 small
28 ounce can diced tomatoes (optional)
1 pound cabbage, chopped, 1/2 medium
3 stalks celery, coarsely chopped
1-2 carrots, chopped
2 cups chicken or beef broth
1 teaspoon beef bouillon granules
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 teaspoons granular Splenda or equivalent liquid Splenda
1 can corn kernels (optional)
Instructions:
In a large soup pot, brown the ground beef/sausage, garlic and onion; drain. Add the remaining ingredients and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30-45 minutes. Adjust the seasonings to taste.
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Quick tip: I like to use spicy sausage for this soup!