Another wonderful recipe from my Momma that I would love to share with you. A fast, hearty, warm and delicious soup…even more perfect
when topped with grated sharp cheddar cheese.
I am so fortunate to have these wonderful recipes written in my mothers beautiful handwriting…what a treasure!
This soup is so easy to make and any thing you have on hand can be added to it. In the past I have added other ingredients, like canned beans, and different vegetables…basically whatever I have in the fridge that I don’t want to go bad…and no matter what I do it still turns out amazing.
Ground Meat – 1 pound, browned
Onion – 1 chopped
Potatoes – 1 Cup cubed
Carrots – 1 Cup diced
Canned Pealed Italian Tomatoes – 1 28 ounce Can
Water – 1 Cup
Celery – 1 Cup diced
Italian Squash – 1 Cup diced
Beef Broth – 1 32 ounce container
Spaghetti noodles – 1/2 box broken in thirds
Butter – 2 Tablespoons
Bay leaf – 2
Basil – 1 Tablespoon
Garlic – 1 Tablespoon
Thyme – 1 teaspoon
Salt and pepper to taste
Cabbage – 1/2 head sliced thin
Cheddar Cheese – 1 Cup grated
In a large pot place the meat, salt and pepper to taste, thyme, garlic, basil,and bay leaf.
Start chopping the onions, potatoes, celery, carrots and ad to the meat.
When the beef is brown add the tomatoes, water, and beef broth.
Cook on medium heat for 1 hour. Twenty minutes before serving, add uncooked spaghetti, butter and cabbage.
Serve in bowls and top with shredded cheese.
I doubled the recipe to served 15.
Brown the meat with salt, pepper, thyme, basil and garlic
One onion chopped, add right to the meat
One cup of celery
Add the chopped celery to the meat
Add the cup of carrots diced to the meat while it continues to brown
One cup of Italian squash diced and add to the meat
One cup of potatoes peeled and diced, added to meat mixture
It’s smelling really good right now!
One Tablespoon of butter and one container of beef stock and one large can of either whole
tomatoes that you will crush with your hands or crushed tomatoes.
Pour the beef broth into the pan, and the canned tomatoes.
Add the bay leaf
Half of a head of cabbage cut in half and sliced really thin, then added into the pot.
Along with that one half box of uncooked spaghetti added to the pot.
Let it cook on the stove or in the crock pot until the vegetables are tender. Serve in a bowl topped with grated cheese.
The first time my Momma served this was when she hosted a come as a “Hobo Party” and it was so much fun. Everyone came in tattered clothes, great pictures were taken and this soup was served in tin cans. Momma took the labels off each one weeks ahead of time, of course washed them and used them as bowls and glasses. Her menu was Hamburger Soup, Green Salad, and Martini’s for those who drank and ice tea for those that didn’t.
I have to admit that the Martini’s looked pretty silly served in a tin soup can with the label taken off…but that was my momma.
I have been making this wonderful soup for 47 years and love it just as much now as the first time I tried it. Really hope you like it too.
When my children were young I would take half of the vegetables and puree them in a blender, then add them into the broth. The kids would pick out the big chunks, because they didn’t like the vegetables…little did they know they were still getting massive amounts of healthy vegetables in each and every bite they took from the broth.
This is also a great dish to make in a crock pot instead of the stove top. Several times I have cooked it on the stove and then transferred it to a crock pot because on warm it will stay perfect for hours.