VEGGIE BEEF SKILLET SOUP

By curly

Ingredients

• 12 oz. lean ground beef
• 1 tablespoon extra-virgin oil
• 2 cup coarsely chopped cabbage
• 1 cup frozen mixed vegetables
• 1 tablespoon beef bouillon granules
• 1 can (14 1/2 oz) stewed tomatoes
• 2 cups water
• 1/3 cup ketchup
• 2 teaspoons Worcestershire sauce
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley

Preparation

Step 1

1. Heat large skillet over medium-high heat until hot. Add beef; cooked until browned, stirring to break up meat. Set aside on plate. Add oil, cabbage to skillet; cook and stir 4 minutes or until cabbage is limp.

2. Add beef and remaining ingredients, except parsley. Bring to a boil. Reduce heat, cover tightly and simmer 20 minutes. Remove from heat, remove and let stand 5 minutes. Stir in parsley before serving.