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Italian Beef and Veggie Soup

Name: Italian Beef and Veggie Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: 1 LB Laura's Lean Ground Beef; 1 Yellow oniondiced; 3 Cloves Garlicminced; 4 Carrotsmedium-sized, sliced; 3 Celery stalkssliced; 1 Can Tomatoes14.5 oz can, diced with juices; 1 Can Kidney beans15.5 oz can, drained and rinsed; 1 Can Corn14.75 oz can; 1 Beef broth32 oz box; 1 Can Tomato sauce15 oz can; 3 Cups Water; 1/4 Cabbagegreen head, chopped; 1 TSP Basildried; 1 TSP Parsleydried; 1/2 TSP Oreganodried; 1/2 TSP Garlic powder; Salt and pepper to taste

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Ingredients

1 lb Laura's Lean Ground Beef
1 Yellow onion (diced)
3 cloves Garlic (minced)
4 Carrots (medium-sized, sliced)
3 Celery stalks (sliced)
1 can Tomatoes (14.5 oz can, diced with juices)
1 can Kidney beans (15.5 oz can, drained and rinsed)
1 can Corn (14.75 oz can)
1 Beef broth (32 oz box)
1 can Tomato sauce (15 oz can)
3 cups Water
1/4 Cabbage (green head, chopped)
1 tsp Basil (dried)
1 tsp Parsley (dried)
1/2 tsp Oregano (dried)
1/2 tsp Garlic powder
Salt and pepper to taste

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Heat large stock pot or dutch ovento a medium heat and cook ground beef till brown.
2. Remove beef from pot and then saute diced onions and garlic for 2-3 minutes.
3. Add carrots and celery and cook for another 2-3 minutes.
4. Add back ground beef to stock pot and mix.
5. Add can tomatoes, corn, and kidney beans.
6. Then add beef broth, tomato sauce, cabbage and spices.
7. Bring to a boil, cover and reduce heat to low and let soup simmer for 30-45 mins.
8. Transfer soup to quart size mason jars and store in your refrigerator for 3-4 days or your freezer for up to 6 months.

Recipe credit: Amanda Nighbert RD