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.
Italian Vegetable Soup with Summer Squash is another delicious way to enjoy your garden harvest.
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!
- FREEZER MEAL: Let the soup cool completely before
- transferring to freezer safe containers. Soup can be reheated in the microwave
- or it can be thawed first and then reheated on the stove-top.