Cabbage Beef Soup a thrifty, tasty meal for cooler weather

Frugal, delicious, healthful: this Cabbage Beef Soup sent by Lucile White of Bangor, given to her by her neighbor Wilma Lynch, wins on all points. Cabbage Beef Soup is almost a misnomer because there are several other ingredients in the soup in similar proportions but, of course, Beef, Tomato, Kidney Bean and Cabbage with Quite a Lot of Other Good Stuff Soup is about a dozen words too long for any recipe’s name.

Lucile says that soups and stews are a big part of her cooler weather cooking, and wrote, “This soup not only tastes great but is economical to make. I don’t know of anyone I’ve passed this recipe on to who doesn’t love it.” I called her up and we talked about whether it should have onion in it or not, and did she think moose meat or venison burger would work, and what about more celery.

We concluded that if you like onion, put it in; that almost any ground meat will work, and since hunting season is upon us, this might be a good way to use up a package or two of deer burger. Lucile says Wilma usually uses more celery, and has tried boxed beef stock instead of bouillon cubes. And it can have more or fewer beans or more cabbage, too. In short, this is pretty flexible stuff.

The even more economical among us will soak some dried kidney beans overnight, about a cup of them, and cook them in ample water till barely tender before adding them to this soup. In fact, you could use pinto beans, though I think kidney beans have a distinctive flavor that works well here.

I made this soup according to the directions Lucile provided, and then I dumped about a cup of leftover gazpacho (tomato juice with ground carrots, celery, cucumber, garlic, more tomatoes, green peppers and various herbs) plus about 11/2 cups of leftover coleslaw. I figured, well, it is all cabbage. The coleslaw dressing, a creamy garlic, did my soup no harm at all. (If I had doubts, I could have rinsed the coleslaw off under the tap.) I got to rescue some leftovers, and I have enough soup to freeze for a couple of future suppers some night when my cooking time is squeezed between work and an evening meeting. (Or I could do as Lucile does, and take a quart to a friend.) This soup is perfect for busy people who can assemble it the night before, cook until bedtime, and have homemade supper the next day.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com.

Cabbage Beef Soup

Serves 8 to 10

1 pound ground beef, moose, or venison

1 large onion chopped (optional)

2 cloves garlic, minced

2-4 stalks of celery chopped

1 28-ounce can or 1 quart of home-canned tomatoes, with juice

1 28-ounce can or 31/2 cups of water

1 16-ounce can, or 2 cups of soaked and cooked kidney beans

1/2 medium cabbage

1 bay leaf

3-4 cubes of beef bouillon

salt and pepper to taste

In a large, heavy-bottomed soup kettle or dutch oven, brown the ground meat, adding a drizzle of oil if the meat is very lean. When the meat begins to brown, add the onion, garlic, and celery and cook until the meat is done. Crumble the cooked meat, then add all the rest of the ingredients. Bring just to a boil, reduce heat, and simmer for at least an hour. Taste and adjust the seasonings. It is ready to serve, but is better the next day.