Italian
Beef Vegetable Soup Recipe
Ingredients
:
1/2
pound lean ground beef (90% lean)
1/4
cup chopped onion
2
cups chopped cabbage
2
medium carrots, chopped
1
cup fresh Brussels sprouts, quartered
1
cup chopped fresh kale
1
celery rib, chopped
1
tablespoon minced fresh parsley
1/2
teaspoon pepper
1/2
teaspoon dried basil
1/4
teaspoon salt
3
cups beef stock
1
can (14-1/2 ounces) Italian diced tomatoes, undrained
How
To Make Italian Beef Vegetable Soup :
In
a large skillet, cook and crumble beef with onion over medium-high heat, until
browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining
ingredients.
Cook,
covered, on low until carrots are tender, 5-6 hours.
Freeze
option: Freeze cooled soup in freezer containers. To use, partially thaw in
refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Test
Kitchen tips :
Our
tasting panel thought the flavor was almost like an Italian cabbage roll.
Turn
this into a main dish by adding more ground beef.
