Longtime and enthusiastic Scramble member Sandra Simmons trusted us with her grandmother’s “magic” soup recipe. We've tweaked it a little but the soup is nourishing and absolutely delicious.
1lb. ground turkeyor use ground beef or meatless crumbles
1yellow onionchopped
1/4green cabbagechopped, about 2 cups
2carrotssliced
1green bell pepper or use red bell pepper, chopped
3 - 4stalkscelerysliced, or peeled and diced celeriac/celery root, about 1 cup
15oz.diced fire-roasted tomatoes
2cupsreduced-sodium beef or use vegetable broth
15oz. canned kidney beanswith their liquid
½cupfresh parsleychopped
Instructions
In a large stockpot, brown the meat over medium heat, and drain the grease, if necessary (a turkey baster works well for this).
Add the onions and cabbage and sauté them until they are tender, about 5 minutes.
Add the remaining ingredients, bring it to a boil, partially cover it and reduce the heat to keep it at a simmer.
Cook it for 15 – 20 minutes until the carrots are as tender as you like them, stirring occasionally.
Serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
Omit beef broth altogether, or reduce it to 1 cup if you like a stew with lots of liquid. Add all other ingredients to the slow cooker, and cook it on low for 5 hours or high for 3 hours.
Notes
Do Ahead or Delegate: Chop the onion, the cabbage and the bell pepper, slice the carrots and the celery or fully prepare and refrigerate or freeze the recipe.Tip: To chop cabbage, remove tough outer leaves, then cut it into quarters through the core, and slice out the tough core before chopping it.Scramble Flavor Booster: Sauté 1 – 2 tsp. garlic with the onions and cabbage.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!