My daughter made this a few weeks ago - delicious! Leftovers make for a satisfying lunch!
Hearty Vegetable Beef Soup
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
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.