ITALIAN VEGGIE BEEF SOUP

Italian Veggie Beef Soup image

My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. -Sue Webb, Reisterstown, Maryland

Provided by Taste of Home

Time 30m

Yield 12 servings (4 quarts).

Number Of Ingredients 10

Ingredients

1-1/2 pounds lean ground beef (90% lean)
2 medium onions, chopped
4 cups chopped cabbage
1 package (16 ounces) frozen mixed vegetables
1 can (28 ounces) crushed tomatoes
1 bay leaf
3 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium beef broth

Steps:

In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 646mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges