Hearty Italian Vegetable Beef Soup
Description
Cooler weather will be here before you know it, and your family will want warm, comforting dinners. This soup is full of fresh vegetables, wonderful spices and lean ground beef. Serve it for dinner with a crusty bread and then freeze the leftovers for lat
Ingredients
2 lb. lean ground beef (or ground turkey)
4 cloves garlic, minced
1 small yellow onion, diced small (1 c.)
10 medium carrots, thinly sliced (4 c.)
6 stalks celery, thinly sliced (3 c.)
6 c. water (or beef or chicken stock)
16 oz. can diced tomatoes
28 oz. can crushed tomatoes
14 oz. can tomato sauce
2 t. dried oregano
1 t. dried basil
1/2 t. dried thyme
1 t. kosher salt, or to taste
1 t. freshly ground black pepper
1/2 head green cabbage, roughly chopped (4 c.)
Directions
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Cook the ground beef, garlic and onion in a large pot, over medium-high heat, stirring and crumbling the ground beef. When the beef is browned, after about 8 minutes, drain/discard fat; add carrots, celery and water. Increase heat to high; add diced and crushed tomatoes, tomato sauce, oregano, basil, thyme, salt and pepper. Cover. Once the soup is boiling, stir; reduce heat to medium; simmer uncovered for about 15-20 minutes, until carrots are tender. Taste; adjust the salt, as needed. Stir in the cabbage; simmer a few minutes, just until the cabbage has wilted.
Serve topped with your favorite cheese, if desired.
10-12 servings.
*The soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave.