I don’t know if your old enough to remember the “Days of the Week” Panties? Monday, Tuesday, Wednesday and so on. When I was young, and wore the panties, I use to think about what would happen if I got caught wearing the “wrong” day?
Well I never got caught…but I did feel a little naughty, like I was doing something wrong! I kinda liked it?
Getting back on track I’m a soup girl…I can eat soup for breakfast, lunch and dinner..but I especially like Sunday’s Soup!
When I woke up this morning I had a taste for soup….what’s great about soup is you can use your leftovers from the fridge.
Fall just seems to be the start of my cravings for a warm and hearty soup. Before I retired I’d often made soup in the slow cooker…but now I make them fresh…usually for lunch.
Mr. C and I gave up beef over three years ago…so when I make a “beef” soup I always substitute with turkey.
Today I made
Beef Turkey and Cabbage Soup. I always have ground turkey in the freezer and there was a 1/2 head of cabbage in the fridge.
I have a habit of topping most of my soup with a little bit of Parmesan Cheese. It adds a bit of decadence to the soup.
I’m providing both stove top and slow cooking recipes.
Enjoy…slather a cracker with butter and slurp away!
Beef or Turkey and Cabbage Soup
2 tablespoons light olive oil
2 cloves minced garlic
1 1/2 pound ground turkey, you can use 1 pound of ground beef. (I used 1 1/2 pounds cause Mr. C is a meat eater)
1/2 large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
1 14.5 oz can diced tomatoes
2 cups water or beef stock: since I used turkey I added 2 cups chicken stock
14 1/2 oz. tomato sauce
1 1/2 teaspoons ground cumin
Salt and Pepper to taste NOTE: if you use the liquid from the beans don’t add extra salt
Saute the garlic in the olive oil for about 2 minutes (make sure you don’t burn the garlic), add the beef/turkey and onion. Saute until brown and crumbled. Drain fat if using beef and add remaining ingredients. Stir and bring to a boil, then turn down and simmer for about 40 minutes.
Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef/turkey to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, diced tomatoes, cumin, salt, and pepper.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally.