This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months.—Dawn Donald, Herron, Michigan.
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VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 pounds lean ground beef (90% lean)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 package (10 ounces) julienned carrots
- 2 celery ribs, chopped
- 1/4 cup tomato paste
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-1/2 cups shredded cabbage
- 1 medium zucchini, coarsely chopped
- 1 medium red potato (about 5 ounces), finely chopped
- 1/2 cup fresh or frozen cut green beans
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cans (14-1/2 ounces each) reduced-sodium beef broth
- Grated Parmesan cheese, optional
- In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer.
- Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese. Yield: 8 servings (3-1/2 quarts).
Originally published as Garden Vegetable Beef Soup in Healthy Cooking Annual Recipes Annual 2016, p29