Hamburger Cabbage Soup

Well fall is definitely in the air now and this is the time I like to start my soup cooking. I came across 2 different recipes (Rachel Ray-Stuffed Cabbage Soup and Sandra Koch-Hamburger Soup) and did some modifications and so here is my recipe:

INGREDIENTS:
1 1/2 pounds of ground beef
2 cups of diced onion
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
2 small heads of Cabbage (I used 1 head of Savoy and 1 small head of Green Cabbage), sliced and chopped up a little
2 cans of Beef Broth
1 can of chicken Broth
2 cans (15 ounce) of crushed and/or diced tomatoes
1 can of Ro-tel Original
1 can (14.5 ounce) of Tomato sauce
1 small can Tomato paste
1/3 cup of Worchesterhire sauce
1 tsp of Ground pepper
1 tsp of salt

DIRECTIONS:
1. In a large saucepan with about 1 tblsp of vegetable oil, cook the beef, onions, carrots, celery and garlic over medium heat until the meat is no longer pink. The vegetables may be tender, but do not worry if they are not. Drain and transfer this over to large soup pot. Add in the salt, pepper, broths, tomatoes, tomato sauce, Worchestershire sauce and mix. Bring to a boil and then add in the cabbage and reduce the heat to simmer cover and let cook for about 2 hours.

2. If you wish you may add in a little more pepper if you wish. Also if you find the soup is not as thick as you want either add in another can of Tomato sauce of a mixture of corn starch/water to thicken it up.

Once the soup has cooked you pour into bowls and serve with either rice and/or noodles. I made a small pot of rice and put about 2 scoops over the top of the soup.

My husband and a friend were my tasters and they loved it. This is a recipe that I will make again. They said it tasted like Stuffed Cabbage but without the cabbage being stuffed. Hope you try it and like it as well.