Pantry Shortage Cabbage Stew

Ingredients

• 1 lb ground beef
• 1/2 white onion (minced)
• 1/2 head cabbage (shredded or cut thin)
• 14 ounces Italian stewed tomatoes
• 4-6 cups water
• 6 ounces tomato paste
• 1 beef bouillon cube
• 1 teaspoon salt

• 1 (1 ounce) package lipton vegetable soup mix

Directions

1. 1

   Begin by browning beef in skillet, while the beef is browning, pulse in a blender, the canned ingredients , and the bullion cube. Pour the tomatoe pur'e into a large soup pot. Add 4 to 6 cups of water to the tomatoe mixture and heat on high to boil. While the beef is still browning, shred the cabbage , and mince the onion . Drain the meat if needed, and return to the pan , add the cabbage and onion at this point , allow to saute until wilted. Meanwhile add 1 envelope of lipton vegetable soup to the tomatoe base, stir and reduce to medium heat. Add the Meat/Onion/Cabbage mixture to the base. Add salt.Stirr and Simmer on medium heat until all flavors are blended and cabbage/onions are thoroughly cooked. ( approx 10 minutes or more).

2. 2

   Add water if the soup seems too thick or chunky to your taste.