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!)

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!!


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