Italian Vegetable Beef Soup
Description
Fresh vegetables, ground beef, canned tomatoes, lots of seasonings and cabbage make this a delicious, hearty soup. It's a soup that can be easily changed to suit your own taste. Swap out the cabbage for egg noodles or use sausage instead of or with the gr
Ingredients
2 lb. ground beef
4 cloves garlic, minced
1 small yellow onion, diced small
10 medium carrots, thinly sliced
6 stalks celery, thinly sliced
6 c. water
16 oz. can diced tomatoes
28 oz. can crushed tomatoes
14 oz. can tomato sauce
2 t. dried oregano
1 teaspoon dried basil
1/2 t. dried thyme
1 t. kosher salt, or to taste
1 t. freshly ground black pepper
1/2 head of green cabbage, roughly chopped
Directions
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Cook ground beef with garlic and onion in the bottom of a large pot, over medium high heat; crumble meat while cooking; drain off and discard grease. When beef has browned, after about 8 minutes, add carrots, celery, and water. Increase heat to high; add diced and crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper; cover.
When soup starts to boil, stir; reduce heat to medium; simmer uncovered 15-20 minutes, until the carrots are tender.
Adjust seasonings to taste, as desired. Stir in the cabbage; simmer a few minutes, just until the cabbage has wilted.
To serve, top with cheese, if desired.
10-12 servings.