Rustic Vegetable Beef Soup

In the mood for lots of vegetables and wanting something light for dinner, this soup was exactly what I was craving. I kept the vegetables fairly large and simmered the soup only until everything was tender. Loaded with so many vegetables, this was almost closer to a stew than a soup. Whatever you call it, this was a great warm meal for a cool fall night.

Rustic Vegetable Beef Soup

1 lb ground beef
4 stalks celery, roughly chopped, about 2 cups
3 large carrots, roughly chopped, about 2 cups
1 small onion, roughly chopped
1 cup corn kernels, frozen
1 cup green beans, frozen
28 oz petite diced tomatoes
3 cups beef broth or water (if water - add 1 tablespoon beef bouillon)
1/2 small head of cabbage, sliced thinly
1 1/2 teaspoon basil, more to taste
1 1/2 teaspoon oregano, more to taste
1 teaspoon granulated garlic, powder is fine as well, more to taste
Kosher salt, to taste
Fresh cracked black pepper, to taste

In a large pot, over medium heat, brown the ground beef and season generously with salt and pepper. When the meat is almost browned, add the onions, carrots, celery, corn, green beans and tomatoes. Stir to combine. Add the beef broth and the basil, oregano, garlic, salt and pepper. Bring to a boil and then reduce the heat to a simmer. Simmer for about 20-30 minutes or until the vegetables are almost tender.

Taste the broth and adjust seasonings as desired. In the final five minutes of cooking, add the cabbage and stir to mix through the soup. Remove from the heat once the cabbage is tender. Enjoy!

Click here for printable recipe