Manhattan Supper Soup Recipe

• 1/2 pound grnd beef or possibly turkey
• 2 c. minced cabbage
• 1 lg. onion, minced
• 1 stalk celery, sliced
• 3 carrots, sliced
• 1 med. potato cubed
• 1 tbsp. dry parsley flakes
• 1/2 (6 ounce.) can tomato paste
• 1 (1 lb.) can tomatoes
• 1 (10 1/2 ounce.) can condensed beef broth
• 2 soup cans water
• 1 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 (10 ounce.) pkg. frzn peas

1. At least 1 1/2 hrs before serving:
2. In a large kettle or possibly Dutch oven, cook meat till it loses its red color.
3. Add in remaining ingredients except frzn peas; bring to a boil and simmer, uncovered, 50 min.
4. Add in peas; cook 10 min or possibly till peas are tender.
5. Makes 8 (1-c.) servings; 160 calories per serving.
6. This soup freezes well.

beef, cabbage, onion, celery, carrots, parsley flakes, tomato paste, tomatoes, condensed beef broth, water, salt, pepper, frzn peas

Taken from cookeatshare.com/recipes/manhattan-supper-soup-26920 (may not work)