Ingredients

The following ingredients have 11 Servings
  • 2 pounds ground beef
  • 4 cloves garlic (minced)
  • 1 small yellow onion (diced small, about 1 cup)
  • 10 medium carrots (sliced thin, about 4 cups)
  • 6 ribs celery (sliced thin, about 3 cups)
  • 6 cups water
  • 16 ounce diced tomatoes
  • 28 ounce crushed tomatoes
  • 14 ounce tomato sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt (adjust to taste)
  • 1 teaspoon freshly ground black pepper
  • 1/2 head of green cabbage (roughly chopped, about 4 cups)

Instruction

  • In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot.
  • Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid.
  • Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.
  • Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!