[bluidkiti]

Italian Beef Vegetable Soup

Ingredients

1 pound lean ground beef (80% lean)
1 chopped medium onion
2 cups chopped cabbage
2 medium carrots, chopped
1 celery rib, chopped
1 garlic clove, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon dried basil
salt and black pepper to taste
1 cup beef stock
1-2 cups water depending on how soupy you want it.
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Directions

In a large skillet, cook and crumble beef until almost brown and drain grease then add onion and garlic and cook over low-medium heat until onion is soft.
In cooking pot add browned beef, onion and garlic and the other ingredients except cabbage and bring to boil then lower heat and cook for 15 minutes. Then bring to boil again and add cabbage. Then lower heat to medium and cook for 15 minutes. Check the carrots for softness. You then just simmer until carrots and cabbage are cooked to your liking.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.