3cupsbeef broth or waterif water - add 1 tablespoon beef bouillon
1/2small head of cabbagesliced thinly
1 1/2teaspoonbasilmore to taste
1 1/2teaspoonoreganomore to taste
1teaspoongranulated garlicpowder is fine as well, more to taste
Kosher saltto taste
Fresh cracked black pepperto 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.