Monday, February 11, 2019

Italian Vegetable Soup






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