My daughter made this a few weeks ago - delicious! Leftovers make for a satisfying lunch!

My daughter made this a few weeks ago - delicious!  Leftovers make for a satisfying lunch!

Hearty Vegetable Beef Soup

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 beef stock

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 salt

1 teaspoon black pepper

1/2 head green cabbage roughly chopped (about 4 cups)

Grated parmesan cheese

Instructions:

Cook and crumble ground beef along with garlic and onion.  When beef has browned (about 8 minutes) add carrots, celery and stock to pot.  Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper.  Cover and bring to a boil.  Stir and reduce heat to medium.  Simmer, uncovered, for 15-20 minutes or until carrots are tender.

Taste and adjust the salt as desired.  Stir in the cabbage.  Simmer a few more minutes until the cabbage has wilted.  Top with cheese and enjoy!!

Note:  Don’t be afraid to toss in other vegetables (corn, peas, beans) that you have on hand.

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