I just got back from a trip to Canada yesterday – got to spend time with family. It was great. Since it was such a fast trip, though, I arrived home tired. Flying out early Saturday morning meant I had to get up at 4:00 a.m. to get to the airport on time. There are several things about Canada that I like. The main thing being that live a much greener life than we do. They even have plans to ban bottled water.
Anyway, on to dinner. The whole time I was gone I wanted to cook dinner for my family. Strange I know, but that is just the way it is. The night I got home, I ended up ordering out because I was just tired, tired, tired. Tonight though, I decided to make Beef Vegetable Noodle Soup. I did use one pound of sausage and one pound of beef, so maybe I should call it Sausage Beef Vegetable Noodle Soup. It was my aunt's recipe, and Benny was sure to point out to me that Aunt Violet's carrots are better than mine - oh well, at least he eats carrots. I will have to call my aunt and see what carrots she uses.
1 lb ground sausage
1 lb ground beef
1 medium onion diced
4 cloves garlic minced
½ medium head cabbage cut into small pieces
Kosher salt and freshly ground pepper
2 quarts beef stock
1 can 14 oz. diced tomatoes
¾ lb. frozen mixed vegetables
1 tbsp chili powder
¾ lb noodles – your choice
Brown meat in large stock pot, drain meat. Add onions, garlic and cabbage, cook until cabbage is wilted and soft. Season with salt and pepper. Add tomatoes and beef stock, bring to a boil and simmer for 30 minutes. Bring to a boil add noodles, chili powder and vegetables. Cook until noodles are done. Serve immediately.