Hearty Italian Vegetable Beef Soup

By juliedee29

Ingredients

• 2 pounds ground beef
• 4 cloves garlic, minced
• 1 small yellow onion, diced small, about 1 cup
• 10 medium carrots, sliced thin, about 4 cups
• 6 stalks celery, sliced thin, about 3 cups
• 6 cups water
• (1) 16-ounce can diced tomatoes
• (1) 28-ounce can crushed tomatoes
• (1) 14-ounce can tomato sauce
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, adjust to taste
• 1 teaspoon freshly ground black pepper
• 1/2 head of green cabbage, roughly chopped, about 4 cups

Details

Servings 10
Adapted from barefeetinthekitchen.com

Preparation

Step 1

In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot. Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid. Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.

Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!

FREEZER MEAL: This 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. I store it in two cup containers for easy lunches.