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Unstuffed Cabbage Soup

Sally Adams's
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Serves/Makes: 16
Ready in: > 5 hrs

  • 1 pound ground beef
  • 2 cups chopped onion
  • 6 cups beef broth
  • 4 cups low sodium vegetable juice
  • 2 cans (14.5 ounce size) stewed tomatoes, undrained
  • 1 bag (1 pound size) coleslaw mix (shredded cabbage with carrots)
  • 2 cups instant rice, uncooked

Heat a skillet over medium-high heat. Add the ground beef and onion and cook, stirring, until no longer pink. Drain off excess fat then add the browned beef mixture to the crock pot.

Add the broth, vegetable juice, tomatoes, and coleslaw mix to the crock pot and stir well.

Cover the crock pot and cook on low for 8-10 hours or on high for 4-5 hours.

If cooking on low, turn the heat to high during the last 30 minutes. Stir in the instant rice and let cook until the rice is cooked. Alternately, you can stir in cooked rice 5 minutes before serving instead.

Stir the soup before serving. Serve hot.


Recipe Source: cdkitchen.com

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