Italian Vegetable Soup
This
hearty, comforting, healthy Vegetable Soup Soup is guaranteed
to become a new family favorite packed with ground beef and veggies in
an Italian spiced tomato broth that can be on your table in under 30
minutes and makes an ideal make ahead or freezer meal!
INGREDIENTS
- 1 lb.
lean ground beef
- 1/2 yellow
onion, diced
- 4 medium
size carrots, thinly sliced (2 cups)
- 3 stalks
celery, thinly sliced (2 cups)
- 5 cups water
- 1 10.5 oz.
can low sodium beef broth
- 1 14.5 oz.
can diced tomatoes with juices
- 1 15 oz.
can tomato sauce
- 1 15.5 oz.
can kidney beans, drained and rinsed
- 1 1/2 tablespoons beef
base or beef bouillon
- 1 teaspoon salt
- 1 teaspoon dried
basil
- 1 teaspoon dried
parsley
- 1/2 teaspoon dried
oregano
- 1/2 teaspoon garlic
powder
- 1/2 teaspoon freshly
ground black pepper
- 1 cup frozen
corn, thawed
- 1/4 head
green cabbage, roughly chopped (2 cups)
- Shredded
Parmesan cheese for serving (optional)
- 1/4 cup
chopped fresh Italian parsley for serving (optional)
INSTRUCTIONS
1. Crumble the beef into a
large pot over medium high heat, add the onion and cook for 5 to 7 minutes,
until the beef has browned. While the beef is cooking, prep the carrots and
celery.
2. Add the carrots, celery,
water and beef broth to the pot with the meat and onions. Increase heat to high
and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef
base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
3. ………………………………………………..
4. …………………………………………………………….
Full instructions: Click here