Veggie Beef Italian Soup (Print Version)
# Ingredients:
→ Main
01 -
1 pound ground beef (lean)
02 -
½ onion (yellow), chopped
03 -
4 medium carrots, cut into thin rounds (2 cups)
04 -
3 celery stalks, sliced thin (2 cups)
05 -
5 cups water
06 -
1 can (10.5 oz) beef broth, low sodium
07 -
1 can (14.5 oz) tomatoes, diced with liquid
08 -
1 can (15 oz) tomato sauce
09 -
1 can (15.5 oz) kidney beans, rinsed and drained
10 -
1½ tablespoons beef base or bouillon
11 -
1 teaspoon salt
12 -
1 teaspoon basil, dried
13 -
1 teaspoon parsley, dried
14 -
½ teaspoon oregano, dried
15 -
½ teaspoon garlic powder
16 -
½ teaspoon pepper
17 -
1 cup corn (frozen, thawed)
18 -
¼ head cabbage (green), coarsely chopped (2 cups)
→ For Serving (Optional)
19 -
Parmesan cheese, shredded
20 -
¼ cup fresh Italian parsley, chopped
# Instructions:
01 -
Put beef in a big pot over medium-high heat. Toss in onion and cook until meat turns brown, about 5-7 minutes. While that's happening, get your carrots and celery ready.
02 -
Throw in the carrots, celery, water, and beef broth. Turn up the heat to high and wait for bubbling as you mix in tomatoes, tomato sauce, kidney beans, beef base/bouillon, and all the spices.
03 -
Put the lid on, let it reach a boil, then lower the heat a bit to keep it from splashing everywhere. Let it bubble uncovered for 15-20 minutes until you can easily stick a fork in the carrots.
04 -
Drop in the corn then the cabbage. Cover and let it simmer a bit longer until the corn gets warm and the cabbage softens up. Give it a taste and add more seasonings if needed.
05 -
Scoop into bowls and sprinkle with Parmesan cheese and fresh parsley if you want.
# Notes:
01 -
You can use drained canned corn instead of frozen
02 -
Perfect for cooking ahead or freezing for later