Ingredients

• 1 pounds ground beef or stew meat
• 2 cloves garlic (minced)
• 1 small yellow onion (diced small, about 1 cup)
• 3-4 medium carrots (diced small, about 1 ½ cups)
• 3 ribs celery (diced small, about 1 ½ cups)
• optional 2 russet potatoes (diced small, about 1 ½ cups)
• 3 cups water
• 2 tsp beef bouillon
• 14oz fire roasted diced tomatoes
• 15oz crushed tomatoes
• 8oz tomato sauce
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• 2 tsp kosher salt (adjust to taste)
• 1 tsp freshly ground black pepper
• ½ head of green cabbage (roughly chopped, about 2 cups)

Directions

• 1. In the bottom of a large pot, over medium high heat, cook and crumble the ground beef/stew meat along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water and beef bouillon to the pot.
• 2. Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, potatoes*, oregano, basil, thyme, salt, and pepper. Cover with a lid.
• 3. Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 20-30 minutes, until the carrots and potatoes*are tender.
• 4. 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 parmesan cheese, and croutons, if desired, just before serving. Enjoy!

Nutrition