Cabbage Soup

Ingredients

1 lb. ground beef
1/2 lb. Italian sausage, uncased

Chopped, medium onion

1/2 cup diced celery

2 tbsp. oil

2 tsp. salt

2 tsp. sugar

1/2 tsp. pepper

dash of paprika

2 carrots peeled and diced

1 28oz. can of diced tomatoes

1  5 1/2 oz.  tomato paste

2 to 4 cups of hot water

2 beef bouillon packets

2 tbsp parsley flakes

1 large potato, chopped

1 small head of cabbage, coarsely chopped

Directions 

In large soup pot saute ground beef and sausage until almost cooked, then add onion, celery  and cook until meat is cooked.

Add all remaining ingredients except the cabbage and combine and cook for one hour, stirring occasionally.

Add the cut up cabbage combine and simmer covered for another hour.

If the soup is to thick add more hot water.

Cream of Celery and Cauliflower Soup

I have been using my treadmill again and have been looking through cookbooks while working out. The cookbook is called: A Taste of Appleby. It came in a box lot of cookbooks bought at an auction.
The soup was great. I will be making it again for sure.

Cream of Celery and Cauliflower Soup

Ingredients:

1/3 cup butter
1 onion, chopped
4 celery stalks, chopped
2 cups cauliflower florets
1/3 cup unbleached flour
4 cups chicken stock
1 cup cream
salt and pepper
chopped scallion for garnish/or parsley

Directions:

In large pot, melt butter. Add onion, celery and cauliflower; when this is softened cover pot and simmer for about 20 minutes.
Take the vegetables and put in blender or food processor and puree. ( I left it a bit chunky) Return to pot and stir in flour, mix thoroughly and cook until flour is cooked.
Slowly stir in chicken stock and bring to boil for 2 minutes.
Remove from heat and stir in cream.
Soup can be heated but do not boil.
Season to taste and add garnish.
Serves 6