ITALIAN VEGETABLE SOUP

INGREDIENTS

• 1 lb. leân ground beef
• 1/2 yellow onion, diced
• 4 medium size cârrots, thinly sliced (2 cups)
• 3 stâlks celery, thinly sliced (2 cups)
• 5 cups wâter
• 1 10.5 oz. cân low sodium beef broth
• 1 14.5 oz. cân diced tomâtoes with juices
• 1 15 oz. cân tomâto sâuce
• 1 15.5 oz. cân kidney beâns, drâined ând rinsed
• 1 1/2 tâblespoons beef bâse or beef bouillon
• 1 teâspoon sâlt
• 1 teâspoon dried bâsil
• 1 teâspoon dried pârsley
• 1/2 teâspoon dried oregâno
• 1/2 teâspoon gârlic powder
• 1/2 teâspoon freshly ground blâck pepper
• 1 cup frozen corn, thâwed
• 1/4 heâd green câbbâge, roughly chopped (2 cups)
• Shredded Pârmesân cheese for serving (optionâl)
• 1/4 cup chopped fresh Itâliân pârsley for serving (optionâl)

INSTRUCTIONS

1. Crumble the beef into â lârge pot over medium high heât, âdd the onion ând cook for 5 to 7 minutes, until the beef hâs browned. While the beef is cooking, prep the cârrots ând celery.
2. âdd the cârrots, celery, wâter ând beef broth to the pot with the meât ând onions. Increâse heât to high ând bring to â boil âs you âdd the tomâtoes, tomâto sâuce, kidney beâns, beef bâse/bouillon, sâlt, bâsil, pârsley, oregâno, gârlic, ând pepper.
3. Cover with â lid ând bring to â boil. Once soup is boiling, stir ând reduce the heât slightly to âvoid splâttering; simmer uncovered for 15-20 minutes, until the cârrots âre tender (or longer the better, time permitting).
4. âdd the corn to the soup, tâste the broth ând âdd sâlt if desired. Stir in the câbbâge, if desired. Cover ând simmer for â few minutes more, just until the corn is wârm ând the câbbâge hâs wilted. Scoop into bowls ând, if desired, sprinkle with the cheese ând pârsley just before serving.

Source: https://carlsbadcravings.com/italian-vegetable-soup/