HAMBURG VEGETABLE CHOWDER|
1 1/2 lb. hamburg, chopped
1 bunch celery with leaves
1 bunch carrots
2 medium onions
1 small turnip
1 large green pepper
1 medium can stewed tomatoes
1 medium can tomato sauce
2 c. shredded cabbage
1 1/2 c. fine egg noodles
1 can lima beans
salt and pepper to taste
beef bouillon cubes
Spray bottom of an 8-quart pot with Pam. Fry hamburg,
breaking into small chunks. Add the vegetables, 2 cans of
tomatoes and cover vegetables with water. Add a little salt
and pepper; cover pot. Bring to a boil, simmer for 20 to 25
minutes. Add cabbage, cook 5 minutes. Add noodles and cook 7
minutes. Add lima beans and more water if needed (and bouillon
if you like more of a beef flavor). Feeds 8 to 10 people.
Serve with French or Italian bread.
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