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Italian Veggie Beef Soup

Author: Taste of Home, Budget-Friendly Cookbook, Page 75

Note: 12 servings

Ingredients

• 1 1/2 lbs. lean ground beef (90% lean)
• 2 medium onions, chopped
• 4 cups chopped cabbage
• 1 pkg. (16 oz.) frozen mixed vegetables
• 1 can (28 oz.) crushed tomatoes
• 1 bay leaf
• 3 tsp. italian seasoning
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 cartons (32 oz. each) reduced-sodium beef broth

Instructions

1. In a 6 qt stockpot, cook ground beef and onions over medium high heat until beef is no longer pink, 6-8 minutes, breaking beef into crumbles, drain.
2. Add cabbage, mixed vegables, tomatoes, seasonings, and broth; bring to a boil. Reduce heat, simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf.