Vegetable Beef Soup (Print Version)
# Ingredients:
→ Main
01 -
1½ tablespoons beef bouillon or base
02 -
½ yellow onion, chopped small
03 -
5 cups plain water
04 -
1 teaspoon dried parsley flakes
05 -
1 teaspoon salt
06 -
1 can (10.5 oz) reduced-sodium beef broth
07 -
1 can (15.5 oz) kidney beans, rinsed and drained
08 -
⅔ pound lean ground beef
09 -
1 teaspoon dried basil leaves
10 -
½ teaspoon black pepper
11 -
4 medium carrots, sliced thin (2 cups)
12 -
1 can (14.5 oz) diced tomatoes, including liquid
13 -
3 stalks celery, thinly sliced (2 cups)
14 -
½ teaspoon garlic powder
15 -
1 can (15 oz) tomato sauce
16 -
1 cup thawed frozen corn
17 -
½ teaspoon dried oregano
18 -
2 cups chopped green cabbage (¼ of a head)
→ For Serving (Optional)
19 -
Freshly grated Parmesan cheese
20 -
¼ cup Italian parsley, finely chopped
# Instructions:
01 -
In a large pot, break apart ground beef over medium-high heat. Toss in onion and stir while cooking for 5-7 minutes until beef is no longer pink. While it cooks, prepare your carrots and celery.
02 -
Throw in carrots, celery, water, and beef broth. Turn heat to high to bring everything to a boil. While it heats up, add in diced tomatoes, tomato sauce, kidney beans, bouillon, and all the seasonings.
03 -
Cover it up and let it boil. Turn the heat down just a bit to keep it from making a mess. Let it simmer uncovered for about 15-20 minutes until carrots soften.
04 -
Toss in the corn first, then add the cabbage. Cover the pot and let it cook for a little while longer until the corn's heated up and the cabbage softens. Adjust seasonings how you like.
05 -
Ladle into bowls and sprinkle with optional Parmesan and parsley to fancy it up.
# Notes:
01 -
You can use canned corn (drained) instead of frozen if needed.
02 -
Perfect option for freezing or making ahead of time.