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Recipes - Italian vegetable beef soup

Recipe Name

Italian vegetable beef soup

Submitted by

SarahJane1982

Recipe Description

I wanted a vegetable beef soup with an Italian flavor that wasn't too heavy and I came up with this. I like to make this in the fall.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	40	Ready In (minutes)	60

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/4	small	zucchini
7 1/2	leaves	Cabbage - Savoy (we used Napa) cored & sliced 1/4" thick
1/8	onion	1 Large sweet onion, chopped
1/4	can (16 fl oz)	tomatoes canned, stewed
1/2	cup	stock, beef
1 1/3	tablespoons	tomato paste
1/4	clove	garlic minced
2	ounces	extra lean ground beef
1/4	tablespoon	olive oil
1/4	tablespoon	butter unsalted
1/4	teaspoon	thyme, dried
1/4	teaspoon	oregano, dried
1/2	tablespoon	basil, fresh, chopped (1/4 cup)
1/8	dash	sea salt, to taste
2 2/3	dash	black pepper, or to taste
1/4	teaspoon	Red pepper, flakes

Steps

Sequence	Step

1	Brown ground beef in bottom of a large pot. Add garlic, a dash of salt and pepper, red pepper flakes, thyme and oregano. Drain beef when thoroughly browned and set aside. Add butter and olive oil to bottom of same pot. When butter melts, add onion. Saute onion until soft. Add sliced zuchini. Season with a dash of salt and pepper. Add cabbage and tomatoes with juice. Cabbage with wilt quite a bit when cooked. Pour in beef stock and tomato paste. Add beef back to the pot. Stir well until all the tomato paste is disolved. Bring soup to simmer and add basil. Simmer on medium-low heat for 40 min.

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