Happy Harvest Soup

• Meat

  • 1 lb Ground beef
  • 1 lb Sausage, ground

• Produce

  • 1 tsp Ginger
  • 2 cup Green peas, frozen
  • 1/2 Head cabbage, med.
  • 1 Lg. onion
  • 4 oz Mushrooms, fresh
  • 1 14.5-oz. can Tomatoes

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 2 tsp Chili powder
  • 3/4 tsp Cinnamon
  • 1 Salt

• Drinks

  • 2 cup Tomato juice

• Dairy

  • 1 1/2 cup Heavy whipping cream

• Liquids

  • 4 cup Water

• Other

  • ¾ tsp. THM Super Sweet Blend**

Found on briana-thomas.com

Description

Ingredients

• 1 lb. ground beef
• 1 lb. ground sausage (I used pork)
• -
• ½ med. head cabbage, sliced thinly
• 1 lg. onion, chopped
• 2 c. water
• -
• 2 c. tomato juice
• 2 c. water
• 1 14.5-oz. can diced tomatoes
• 2 c. frozen green peas
• 4-8 oz. fresh mushrooms, sliced
• ¼ c. soy sauce*
• 2 tsp. each chili powder, garlic powder, nutritional yeast
• 1 tsp. ginger
• ¾ tsp. THM Super Sweet Blend**
• ¾ tsp. cinnamon**
• Salt, to taste
• -
• 1½ c. heavy whipping cream***

Directions

• Brown the ground beef and sausage in a skillet until the juices run clear. Drain the grease off and chop the meat finely.
• Meanwhile, in a large covered soup kettle, cook the cabbage and onion in 2 c. water. When they are mostly soft, add the meat and the third section of ingredients. Simmer until all the vegetables are soft.
• When the vegetables are soft, add the cream (do not boil the soup after this point). Taste and adjust the flavors as you desire. Simmer for 10-15 minutes, then serve.