I got roped into a recipe exchange and just received my first recipe.
Since you are the Soup Maven, I thought I would share it with you.
It is similar to a recipe my best friend used to make, one of only two
dishes she knew how to cook when I met her. She called it Hamburger Stew.

I may try this, when the weather gets much cooler.


Manhattan Super Soup - serves 6-8

1 pound ground beef
2 cups cabbage, chopped
1 large onion, chopped
1 stalk celery, chopped
1 medium potato, cubed (can make it 2)
1 6-oz can tomato paste
1 14 oz can diced tomatoes
2 10-1/2 oz cans beef broth

1 10-oz package frozen peas

1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon sugar

Sauté meat until brown, drain fat,
Add remaining ingredients EXCEPT peas.
Bring to a boil. Simmer 50 minutes.
Add peas, cook for 10 more minutes

Serve with warm buttered French bread for a complete meal.

>Margaret Suran writes:
>
>I got roped into a recipe exchange and just received my first recipe.
> Since you are the Soup Maven, I thought I would share it with you.
>It is similar to a recipe my best friend used to make, one of only two
>dishes she knew how to cook when I met her. She called it Hamburger Stew.
>
>I may try this, when the weather gets much cooler.
>
>
>Manhattan Super Soup - serves 6-8
>
>1 pound ground beef
>2 cups cabbage, chopped
>1 large onion, chopped
>1 stalk celery, chopped
>1 medium potato, cubed (can make it 2)
>1 6-oz can tomato paste
>1 14 oz can diced tomatoes
>2 10-1/2 oz cans beef broth
>
>1 10-oz package frozen peas
>
>1/2 cup water
>1 1/2 teaspoons salt
>1/4 teaspoon pepper
>1/2 teaspoon sugar
>
>Sauté meat until brown, drain fat,
>Add remaining ingredients EXCEPT peas.
>Bring to a boil. Simmer 50 minutes.
>Add peas, cook for 10 more minutes

Simmering ground beef for only an hour is just enough time to toughen it, would
be like eating grains of sand... either cook it longer (at least 2 hours) or
better, use it to prepare small meat balls, fry/bake em, add to soup and simmer
until tender... don't add raw meatballs to soup, unless you're a golfer.
Personally I wouldn't use au jus ground beef in a vegetable soup, wouldn't look
very attractive either.

I prepare tomato based cabbage soup often, with carrots and potatoes (peas
don't go with cabbage) but I use diced beef chuck (1/2' dice, well browned), or
a nice chunk of flanken when I can find it, and cook until buttery tender... I
simmer it all day... don't forget a fistful of raisins and a bay leaf.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Margaret Suran writes:
>
>I got roped into a recipe exchange and just received my first recipe.
> Since you are the Soup Maven, I thought I would share it with you.
>It is similar to a recipe my best friend used to make, one of only two
>dishes she knew how to cook when I met her. She called it Hamburger Stew.
>
>I may try this, when the weather gets much cooler.
>
>
>Manhattan Super Soup - serves 6-8
>
>1 pound ground beef
>2 cups cabbage, chopped
>1 large onion, chopped
>1 stalk celery, chopped
>1 medium potato, cubed (can make it 2)
>1 6-oz can tomato paste
>1 14 oz can diced tomatoes
>2 10-1/2 oz cans beef broth
>
>1 10-oz package frozen peas
>
>1/2 cup water
>1 1/2 teaspoons salt
>1/4 teaspoon pepper
>1/2 teaspoon sugar
>
>Sauté meat until brown, drain fat,
>Add remaining ingredients EXCEPT peas.
>Bring to a boil. Simmer 50 minutes.
>Add peas, cook for 10 more minutes

Simmering ground beef for only an hour is just enough time to toughen it, would
be like eating grains of sand... either cook it longer (at least 2 hours) or
better, use it to prepare small meat balls, fry/bake em, add to soup and simmer
until tender... don't add raw meatballs to soup, unless you're a golfer.
Personally I wouldn't use au jus ground beef in a vegetable soup, wouldn't look
very attractive either.

I prepare tomato based cabbage soup often, with carrots and potatoes (peas
don't go with cabbage) but I use diced beef chuck (1/2' dice, well browned), or
a nice chunk of flanken when I can find it, and cook until buttery tender... I
simmer it all day... don't forget a fistful of raisins and a bay leaf.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Margaret Suran wrote:
> I got roped into a recipe exchange and just received my first recipe.
> Since you are the Soup Maven, I thought I would share it with you.
> It is similar to a recipe my best friend used to make, one of only two
> dishes she knew how to cook when I met her. She called it Hamburger
> Stew.
>
> I may try this, when the weather gets much cooler.
>
>
> Manhattan Super Soup - serves 6-8
>
(snippety)

Thanks, Margaret! I've saved this for future reference.

Jill

Margaret Suran wrote:
> I got roped into a recipe exchange and just received my first recipe.
> Since you are the Soup Maven, I thought I would share it with you.
> It is similar to a recipe my best friend used to make, one of only two
> dishes she knew how to cook when I met her. She called it Hamburger
> Stew.
>
> I may try this, when the weather gets much cooler.
>
>
> Manhattan Super Soup - serves 6-8
>
(snippety)

Thanks, Margaret! I've saved this for future reference.

Jill

PENMART01 wrote:
>> Margaret Suran writes:
>>
>> I got roped into a recipe exchange and just received my first
>> recipe.

>> Manhattan Super Soup - serves 6-8
>>
recipe snipped
>>
>> Sauté meat until brown, drain fat, Add remaining ingredients
>> EXCEPT peas. Bring to a boil. Simmer 50 minutes. Add peas, cook
>> for 10 more minutes
>
>
> Simmering ground beef for only an hour is just enough time to
> toughen it, would be like eating grains of sand... either cook it
> longer (at least 2 hours) or better, use it to prepare small meat
> balls, fry/bake em, add to soup and simmer until tender... don't
> add raw meatballs to soup, unless you're a golfer. Personally I
> wouldn't use au jus ground beef in a vegetable soup, wouldn't look
> very attractive either.
>
> I prepare tomato based cabbage soup often, with carrots and
> potatoes (peas don't go with cabbage) but I use diced beef chuck
> (1/2' dice, well browned), or a nice chunk of flanken when I can
> find it, and cook until buttery tender... I simmer it all day...
> don't forget a fistful of raisins and a bay leaf.
>

"Yes" to the bay leaves, "no" to raisins. BTW, have you priced
flanken in the recent past? It's 7.99 at the super market and more at
the butcher. That's for a bunch of bones and lots of fat, with a thin
layer of meat in between. As for the length of cooking the soup, I
will have to see how it works out for me. If you say that ground meat
gets tough from over-cooking, I may start cooking the vegetables and
add the meat later. Dried mushrooms and a nice marrow bone would add
a lot of flavor, too.

PENMART01 wrote:
>> Margaret Suran writes:
>>
>> I got roped into a recipe exchange and just received my first
>> recipe.

>> Manhattan Super Soup - serves 6-8
>>
recipe snipped
>>
>> Sauté meat until brown, drain fat, Add remaining ingredients
>> EXCEPT peas. Bring to a boil. Simmer 50 minutes. Add peas, cook
>> for 10 more minutes
>
>
> Simmering ground beef for only an hour is just enough time to
> toughen it, would be like eating grains of sand... either cook it
> longer (at least 2 hours) or better, use it to prepare small meat
> balls, fry/bake em, add to soup and simmer until tender... don't
> add raw meatballs to soup, unless you're a golfer. Personally I
> wouldn't use au jus ground beef in a vegetable soup, wouldn't look
> very attractive either.
>
> I prepare tomato based cabbage soup often, with carrots and
> potatoes (peas don't go with cabbage) but I use diced beef chuck
> (1/2' dice, well browned), or a nice chunk of flanken when I can
> find it, and cook until buttery tender... I simmer it all day...
> don't forget a fistful of raisins and a bay leaf.
>

"Yes" to the bay leaves, "no" to raisins. BTW, have you priced
flanken in the recent past? It's 7.99 at the super market and more at
the butcher. That's for a bunch of bones and lots of fat, with a thin
layer of meat in between. As for the length of cooking the soup, I
will have to see how it works out for me. If you say that ground meat
gets tough from over-cooking, I may start cooking the vegetables and
add the meat later. Dried mushrooms and a nice marrow bone would add
a lot of flavor, too.

>Margaret Suran
BTW, have you priced
>flanken in the recent past? It's 7.99 at the super market and more at
>the butcher. That's for a bunch of bones and lots of fat, with a thin
>layer of meat in between.

Yes, very expensive... sometimes I see a nice one so that's when I buy...
flanken used to be a freebie, along with bones and liver.

As for the length of cooking the soup, I
>will have to see how it works out for me. If you say that ground meat
>gets tough from over-cooking, I may start cooking the vegetables and
>add the meat later.

Gets tough from UNdercooking... simmer the meat first, add the veggies after
the meat gets a head start

>Dried mushrooms and a nice marrow bone would add a lot of flavor, too.

True, but no 'shrooms with cabbage and tomatoes.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Margaret Suran
BTW, have you priced
>flanken in the recent past? It's 7.99 at the super market and more at
>the butcher. That's for a bunch of bones and lots of fat, with a thin
>layer of meat in between.

Yes, very expensive... sometimes I see a nice one so that's when I buy...
flanken used to be a freebie, along with bones and liver.

As for the length of cooking the soup, I
>will have to see how it works out for me. If you say that ground meat
>gets tough from over-cooking, I may start cooking the vegetables and
>add the meat later.

Gets tough from UNdercooking... simmer the meat first, add the veggies after
the meat gets a head start

>Dried mushrooms and a nice marrow bone would add a lot of flavor, too.

True, but no 'shrooms with cabbage and tomatoes.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Margaret Suran > wrote in
:

>
> I got roped into a recipe exchange and just received my first recipe.
> Since you are the Soup Maven, I thought I would share it with you.
> It is similar to a recipe my best friend used to make, one of only two
> dishes she knew how to cook when I met her. She called it Hamburger
> Stew.
>
> I may try this, when the weather gets much cooler.
>
>
> Manhattan Super Soup - serves 6-8
>
> 1 pound ground beef
> 2 cups cabbage, chopped
> 1 large onion, chopped
> 1 stalk celery, chopped
> 1 medium potato, cubed (can make it 2)
> 1 6-oz can tomato paste
> 1 14 oz can diced tomatoes
> 2 10-1/2 oz cans beef broth
>
> 1 10-oz package frozen peas
>
> 1/2 cup water
> 1 1/2 teaspoons salt
> 1/4 teaspoon pepper
> 1/2 teaspoon sugar
>
> Sauté meat until brown, drain fat,
> Add remaining ingredients EXCEPT peas.
> Bring to a boil. Simmer 50 minutes.
> Add peas, cook for 10 more minutes
>
> Serve with warm buttered French bread for a complete meal.
>

This looks like it might be not too bad. I'd add some of that soup starter
mix stuff...the alphabet noodles, the dried peas, the barley etc... all in
a package and replace the peas with carrots.

--
Last year's nuts must go.
- Michael Odom

Margaret Suran > wrote in
:

>
> I got roped into a recipe exchange and just received my first recipe.
> Since you are the Soup Maven, I thought I would share it with you.
> It is similar to a recipe my best friend used to make, one of only two
> dishes she knew how to cook when I met her. She called it Hamburger
> Stew.
>
> I may try this, when the weather gets much cooler.
>
>
> Manhattan Super Soup - serves 6-8
>
> 1 pound ground beef
> 2 cups cabbage, chopped
> 1 large onion, chopped
> 1 stalk celery, chopped
> 1 medium potato, cubed (can make it 2)
> 1 6-oz can tomato paste
> 1 14 oz can diced tomatoes
> 2 10-1/2 oz cans beef broth
>
> 1 10-oz package frozen peas
>
> 1/2 cup water
> 1 1/2 teaspoons salt
> 1/4 teaspoon pepper
> 1/2 teaspoon sugar
>
> Sauté meat until brown, drain fat,
> Add remaining ingredients EXCEPT peas.
> Bring to a boil. Simmer 50 minutes.
> Add peas, cook for 10 more minutes
>
> Serve with warm buttered French bread for a complete meal.
>

This looks like it might be not too bad. I'd add some of that soup starter
mix stuff...the alphabet noodles, the dried peas, the barley etc... all in
a package and replace the peas with carrots.

--
Last year's nuts must go.
- Michael Odom

>
>Manhattan Super Soup - serves 6-8
>
>1 pound ground beef
>2 cups cabbage, chopped
>1 large onion, chopped
>1 stalk celery, chopped
>1 medium potato, cubed (can make it 2)
>1 6-oz can tomato paste
>1 14 oz can diced tomatoes
>2 10-1/2 oz cans beef broth
>
>1 10-oz package frozen peas
>
>1/2 cup water
>1 1/2 teaspoons salt
>1/4 teaspoon pepper
>1/2 teaspoon sugar
>
>Sauté meat until brown, drain fat,
>Add remaining ingredients EXCEPT peas.
>Bring to a boil. Simmer 50 minutes.
>Add peas, cook for 10 more minutes
>
>Serve with warm buttered French bread for a complete meal.
>
Mom used to make this all the time (and now I do). She called it "meatball
soup"...Good stuff, especially when the winter gets cooler.
Debbie...
Every time I close the door on reality it comes in through the windows.

>
>Manhattan Super Soup - serves 6-8
>
>1 pound ground beef
>2 cups cabbage, chopped
>1 large onion, chopped
>1 stalk celery, chopped
>1 medium potato, cubed (can make it 2)
>1 6-oz can tomato paste
>1 14 oz can diced tomatoes
>2 10-1/2 oz cans beef broth
>
>1 10-oz package frozen peas
>
>1/2 cup water
>1 1/2 teaspoons salt
>1/4 teaspoon pepper
>1/2 teaspoon sugar
>
>Sauté meat until brown, drain fat,
>Add remaining ingredients EXCEPT peas.
>Bring to a boil. Simmer 50 minutes.
>Add peas, cook for 10 more minutes
>
>Serve with warm buttered French bread for a complete meal.
>
Mom used to make this all the time (and now I do). She called it "meatball
soup"...Good stuff, especially when the winter gets cooler.
Debbie...
Every time I close the door on reality it comes in through the windows.