Cabbage Soup

Cabbage Soup Ingredients:

2 lb Ground beef (1 kg),
1 md Onion, chopped,
2 cn Tomatoes (720g/32 oz ea),
1 tb Onion powder,
1 ts Garlic powder,
2 ts Salt,
3 lb Cabbage, coarsely cut,
-(1. 4 kg)
1 cn Tomato juice (720g/32 oz)

Brown ground beef and onions in large pot over low heat. When onions are golden and meat slightly browned, add remaining ingredients.
Crush tomatoes before adding. Simmer 2 hrs.

Source internet

phot credit stockfood.com

Vegetable & Pasta Soup
Yield: 6 servings

  1    Onion
  1 cl Garlic
  1    Carrot
  1 tb Clarified Butter
125 g  Beef Mince (5 oz)
  1 tb Flour
1/4 c  Tomato Puree
425 g  Can Savoury Tomatoes (16 oz)
1/4 ts Salt
1/4 ts Black Pepper
  1 c  Beef Stock
1/2 c  Seashell Pasta
    pn Chilli Powder
1/4 ts Sugar

Peel & roughly chop the onion. Crush, peel & mash the garlic. Peel &
dice the carrot. Heat the clarified butter in a large saucepan. Add
onion, garlic & carrot. Cook, stirring, until onion becomes clear.
Remove from the pan. Add the meat & stir-fry until completely
browned. Return vegetables to the pan. Stir in the flour, cook 1
minute. Add the tomato puree, savoury tomatoes, salt, pepper & stock.
Bring to the boil. Reduce the heat & simmer for about 45 minutes.
Bring back to the boil. Add the pasta. Boil for about 10 minutes or
until pasta is cooked, stirring occasionally. Stir in the chilli
powder & sugar. Serve hot. Serves 6.