Beef Veggie Soup (Print Version)
# Ingredients:
→ Main
01 -
1 can (14.5 oz) diced tomatoes, juices included
02 -
4 medium carrots, cut into thin slices (2 cups)
03 -
¼ head green cabbage, chopped roughly (2 cups)
04 -
½ yellow onion, finely diced
05 -
3 celery stalks, sliced into thin pieces (2 cups)
06 -
1 can (15 oz) tomato sauce
07 -
1 pound of lean ground beef
08 -
1 can (15.5 oz) kidney beans, rinsed and drained
09 -
5 cups of water
10 -
1½ tablespoons beef bouillon or beef base
11 -
1 can (10.5 oz) beef broth, low sodium
12 -
1 teaspoon dried parsley
13 -
1 cup frozen corn, thawed
14 -
½ teaspoon garlic powder
15 -
½ teaspoon black pepper
16 -
1 teaspoon dried basil
17 -
½ teaspoon dried oregano
18 -
1 teaspoon salt
→ For Serving (Optional)
19 -
Freshly shredded Parmesan cheese
20 -
¼ cup fresh parsley, chopped
# Instructions:
01 -
Add onion and crumble beef into a big pot over medium-high heat. Stir occasionally, cooking for 5-7 minutes, until meat browns. While waiting, chop your celery and carrots.
02 -
Add celery, carrots, water, and broth to the pot. Turn the heat up and bring to a boil as you stir in tomatoes, sauce, kidney beans, seasonings, and beef bouillon.
03 -
Once boiling, reduce heat slightly to prevent splashes. Let it simmer uncovered for about 15-20 minutes, making sure the carrots turn soft.
04 -
Mix in corn first, followed by cabbage. Cover the pot and let it simmer until the corn is warm and the cabbage softens. Taste and adjust seasonings if needed.
05 -
Ladle into bowls and, if desired, top with Parmesan cheese and fresh parsley.
# Notes:
01 -
Use canned corn (drained) if you don’t have frozen on hand.
02 -
Works well for make-ahead meals and freezes nicely.