Hamburger Stew with Cabbage

Ingredients

1 pound lean ground beef

1 medium green bell pepper, chopped

1 medium onion, chopped

2 rib (blank)s celery, sliced

2 (15 ounce) cans dark red kidney beans, drained and rinsed

1 (28 ounce) can crushed tomatoes

½ head cabbage, shredded

2 cups beef broth

2 cups water

2 cubes beef bouillon

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

salt to taste

Directions

Step 1

Crumble ground beef in a large soup pot and cook over medium-high heat for 5 minutes. Drain grease. Add bell pepper, onion, and celery. Cook for 5 minutes.

Step 2

Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, beef bouillon, garlic, and Worcestershire sauce; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes. Ladle into bowls and salt to taste.

Cook's Note:

While it won’t taste like Shoney’s, ground venison works really well with this recipe too.

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