Cabbage Soup

Made of eight different vegetables, not just cabbage, this soup tastes amazing and pleases diners young and old!

1 lb ground beef

1 medium onion

1 cup diced celery

1/2 green pepper chopped

2 tablespoons canola oil

2 teaspoons salt

2 tablespoons sugar

1/4 teaspoons pepper

1/2 teaspoon paprika

1 28 oz can whole tomatoes chopped

1 5 1/2 oz can tomato paste

4 cups water

2 beef bullion cubes

3 tablespoons finely chopped fresh parsley

2 cups raw potatoes diced in small squares (peeled)

1 cup raw carrots diced

1/2 of a head of cabbage finely chopped

Optional: chili pepper to taste

In a large soup pot, saute ground beef in canola oil. Add onion, celery, green pepper. Stir until onion is transparent and meat has lost its redness. Drain off oil. Add the remaining ingredients except cabbage. Mix well. Simmer covered for 1 hour, stirring occasionally. Add cabbage and simmer covered 1 additional hour, stirring occasionally. This soup is meant to on the thick side, however if it is too thick add 1 or 2 cups of water if needed.