German Tomato Soup

2 lbs. ground beef (I used 1)
4 (10.75 oz.) cans condensed tomato soup
2 1/2 cups milk (I used fat free)
1 1/8 cups water, or as needed
6 white potatoes, peeled and sliced 1/4 inch thick (I left mine in bigger chunks)
1 small head of cabbage, cored and sliced
3 carrots, sliced (I used a large handful of baby carrots and cut them in half lengthwise)
1 small onion, chopped
 
Heat a large Dutch oven or soup pot over medium-high heat. Crumble in ground beff. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion (I cooked this with the meat), tomato soup, milk, and water. Bring to a boil, then simmer over medium heat for 30 minutes. Reduce heat to low and cook for 1 1/2 hours before serving. (This freezes well, too!)
Advertisements

1 Comment Add your own

  • 1. Jennie  |  September 4, 2009 at 1:52 pm

    this looks great, can’t wait to try it, tomato soup is my favorite!!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


%d bloggers like this: