Cabbage Roll Soup w/ Food Storage on Studio 5

My motto: Use what you have.

Here’s the #foodstorage recipe that I shared today on Studio 5. Remember to substitute items, use what you have, and enjoy this journey. Don’t be afraid to try new things, new items, and use variations.

Stuffed Cabbage Soup

½ lb. ground beef

½ lb. ground mild Italian sausage

1 red bell pepper

1 onion, diced

1 tbsp. olive oil

1 tsp. Badia complete seasoning or garlic powder

1 can 12 oz. diced tomatoes

28 oz. crushed tomatoes

2 cans – 14 oz. Great Northern beans, or kidney beans

32 oz. chicken or beef broth

½ head green cabbage

½ tsp. chili powder

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. kosher salt

2 bay leaves

Brown the sausage and hamburger in the olive oil. Once browned and broken into smaller pieces, add the diced onion and diced bell pepper. Stir to combine, and sauté for 2-3 minutes.

Then add the Badia, tomatoes, beans, rinsed and drained. Bring  to a simmer. Then add the cabbage, diced in large pieces, and remaining seasonings. Simmer for 10-15 minutes. Serve hot. Makes hearty 10-12 servings.

Happy dinner time! XO

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