This soup has a great blend of beef, vegetables and tomato broth that will fill any eater's stomach to the brim.
INGREDIENTS (for 8 servings):
- 2 pounds ground beef
- 4 (10.75 ounce) cans condensed tomato soup
- 2 1/2 cups milk
- 1 1/8 cups water, or as needed
- 6 white potatoes, peeled and sliced 1/4 inch thick
- 1 small head cabbage, cored and sliced
- 3 carrots, sliced
- 1 small onion, chopped
Heat a large Dutch oven or soup pot over medium-high heat. Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes. Reduce heat to low, and cook for 1 1/2 hours before serving.