Italian Beef Vegetable Soup

Ingredients:

  • 1 lb. grass fed ground beef
  • 1/2 yellow onion, diced
  • 4 medium size carrots, thinly sliced (2 cups)
  • 3 stalks celery, thinly sliced (2 cups)
  • 5 cups water 
  • 1 10.5 oz. can low sodium beef broth
  • 1 14.5 oz. can diced tomatoes with juices
  • 1 15 oz. can tomato sauce
  • 1 15.5 oz. can kidney beans, drained and rinsed
  • 1 1/2 tablespoons beef base or beef bouillon
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup frozen corn, thawed
  • 1/4 head green cabbage, roughly chopped (2 cups)

Instructions:

  1. Sauté beef and onion in a large pot over medium high heat, cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
  2. Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
  3. Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce heat; simmer uncovered for 20-30 minutes, until the carrots are tender 
  4. Add the corn to the soup. Add cabbage, if desired. Add salt to taste. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted. Serve!