Brown the meat and onion in a large pot. Add the rest of the ingredients except for the tomatoes. Cover and simmer 1 hour.

Add the tomatoes at the end of the cooking time and cook just enough to heat them through. Taste and adjust the seasonings.

This recipe is from an old pamphlet put out by the former Calgary Power (now TransAlta Utilities), an electric utility company in Alberta.

Note : When it comes to soup I tend to use what I have. If I don't have cabbage but do have parsnips - no problem with the substitution.

I find this a bit bland as it stands and always add some garlic and hot pepper sauce, Ketjap Manis, Worcestershire sauce, Maggi etc. I never seem to make it the same way twice.

Formatted for MasterCook by Hallie du Preez. Contributed by allium.