Foodie Friday: A new Friday feature

From time to time we will have a Friday foodie feature called Cook’s Corner. Botetourt has a lot of good cooks. Send us a recipe and a photo of the prepared food with you in the picture if possible. submit@thebotetourtbee.com

This recipe is similar to the restaurant Shoneys’s soup. I add potatoes and use broth instead of bouillon cubes mentioned in Pinterest. Wonderful for a wintery day meal and filled with comfort.

Cabbage Beef Soup

1 lb lean ground beef, broken apart

2 cups cubed potatoes

½ cup chopped onion

½ cup chopped green pepper

2 celery sticks diced

1 small head chopped cabbage coarsely chopped

1 can dark red kidney beans drained,

1 tsp minced garlic.

32 ounces boxed beef broth

1 can diced tomatoes, plus 1 can water

1 can tomato sauce, plus 1 can water

¼ cup Worcestershire sauce

Combine all ingredients in a large crockpot. Stir to mix. Cook on low at least 6 hours. Salt and pepper to taste. Dip into bowls and serve with slices of toast topped with melted cheese.

Recipe and photo by Cathy Benson