Garden Vegetable Beef Soup Recipe

Name: Garden Vegetable Beef Soup Recipe
Ingredients: 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

Garden Vegetable Beef Soup Recipe was pinched from <a href="https://www.tasteofhome.com/recipes/garden-vegetable-beef-soup" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"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...."

INGREDIENTS

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1-1/2 pounds lean ground beef (90% lean)

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1 medium onion, chopped

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2 garlic cloves, minced

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1 package (10 ounces) julienned carrots

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2 celery ribs, chopped

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1/4 cup tomato paste

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1 can (14-1/2 ounces) diced tomatoes, undrained

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1-1/2 cups shredded cabbage

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1 medium zucchini, coarsely chopped

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1 medium red potato (about 5 ounces), finely chopped

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1/2 cup fresh or frozen cut green beans

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1 teaspoon dried basil

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1/2 teaspoon dried oregano

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1/4 teaspoon salt

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1/4 teaspoon pepper

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4 cans (14-1/2 ounces each) reduced-sodium beef broth

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Grated Parmesan cheese, optional

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