Beef Veg Tomato Soup (Print Version)
# Ingredients:
→ Main
01 -
1 cup frozen corn, thawed
02 -
¼ head green cabbage, roughly chopped (2 cups)
03 -
½ teaspoon pepper
04 -
½ teaspoon garlic powder
05 -
½ teaspoon dried oregano
06 -
1 teaspoon dried parsley
07 -
1 teaspoon dried basil
08 -
1 teaspoon salt
09 -
1½ tablespoons beef base or beef bouillon
10 -
1 can (15.5 oz) kidney beans, drained and rinsed
11 -
1 can (15 oz) tomato sauce
12 -
1 can (14.5 oz) diced tomatoes with juices
13 -
1 can (10.5 oz) low sodium beef broth
14 -
5 cups water
15 -
3 stalks celery, thinly sliced (2 cups)
16 -
4 medium carrots, cut into thin slices (2 cups)
17 -
½ yellow onion, diced
18 -
1 pound lean ground beef
→ For Serving (Optional)
19 -
¼ cup chopped fresh Italian parsley
20 -
Shredded Parmesan cheese
# Instructions:
01 -
Break up the ground beef in a big pot over medium-high heat. Toss in the onion and let everything cook for 5-7 minutes, stirring occasionally, until the beef is browned. While that's happening, get the carrots and celery ready.
02 -
Toss in the carrots, celery, water, and beef broth. Turn up to high heat and bring to a boil. Add in the tomatoes, tomato sauce, kidney beans, bouillon or beef base, and all the spices as you wait for it to heat up.
03 -
Let the pot come to a boil with the lid on, then lower the heat a bit so it doesn't splatter everywhere. Keep it simmering, uncovered, for about 15-20 minutes until the carrots soften up.
04 -
Drop in the corn first, followed by the cabbage. Pop the lid on and let it simmer for a little longer until the corn warms through and the cabbage wilts down. Give it a quick taste and tweak the seasonings if you need.
05 -
Dish it up into bowls and, if you like, top it off with some Parmesan cheese and a bit of fresh parsley.
# Notes:
01 -
You can swap out frozen corn for canned (just drain it first).
02 -
Perfect for prepping ahead or freezing for later.