Recipe Details

Italian Veggie Beef Soup

Beef Recipe
Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 teaspoon salt
  • 2 medium onions, chopped
  • 4 cups chopped cabbage
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 can (28 ounces) crushed tomatoes
  • 1 bay leaf
  • 3 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 2 cartons (32 ounces each) reduced-sodium beef broth

Description

  1. In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.
  2. Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf.

 

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.