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Manhattan Supper Soup

December 25, 2016



2 lbs ground beef

2 cups chopped cabbage

1 medium onion, thinly sliced

3 grated carrots

1 16 oz. can diced tomatoes

1 cup chopped celery and leaves

1 cup cauliflower cut in small pieces (or more)

1 zuchinni, cut in small strips

2 cans beef broth

2 soup cans V-8 juice

1/2 cup barley

1 1/2 teas. salt

1/4 teas. pepper

1 t. liquid garlic (minced will do fine)

1 1/2 teas. sugar

1 Tablespoon Worschestershire sauce




Brown meat and drain off fat.  Put in large pot.  Add rest of ingredients.  Simmer uncovered for one hour. Stir occasionally.

Add more liquid, V8 or water, if you feel it is too thick.

You can also make this in a crock pot.   Cook on high for 4-5 hours or on low for 7-8 until vegetables are tender.  Add grated cheese when you serve if you wish.


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© 2018 Lisbeth J. Thom