Manhattan Supper Soup – Bloom Where You’re Planted

I make this soup a lot. It’s low calorie, but delicious. It came from an old Goodhousekeeping Cookbook for Calorie Watchers.  It tasted especially good this past week during the rainy cool weather we’ve been having.  Enjoy!

   Manhattan Supper Soup (150 calories per serving)            

  • 1/2 pound ground round steak
  • 2 cups coarsely chopped cabbage (about 1/4 of a small cabbage)
  • 1 large onion, thinkly sliced
  • 1 stalk green celery, sliced
  • 3 carrots, cut into 1-inch slices
  • 1 medium potato, cubed
  • 1 tblsp. parsley flakes
  • 3 ounces tomato paste (1/2  6-oz. can) (I’ve used a small can of tomato sauce, instead.)
  • 1 16-oz. can condensed beef broth (Ithink they’re 14 1/2 oz. now)
  • 2 soup cans water (or more)
  • 1 1/2 tsps. salt
  • 1/8 to 1/4 tsp. pepper
  • 1 1/2 tsps. granulated sugar
  • 1 10 oz. package frozen peas (We don’t care for green peas, so I use small butterbeans. I especially like the speckled ones.)

At least 1 1/2 hours before serving: In large pot, cook meat until it loses its red color. Add remaining ingredients except for the peas/beans; simmer uncovered , 50 minutes. Add peas/beans; cover; cook ’til tender. Makes 8 servings of about 1 cup each.


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