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 Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 2 cups, sliced zucchini 1 head Cabbage - Savoy (we used Napa) cored & sliced 1/4" thick 1 onion 1 Large sweet onion, chopped 2 cans (16 fl oz) tomatoes canned, stewed 4 cups stock, beef 1 can (6 oz) tomato paste 2 clove garlic minced 1 pound extra lean ground beef 2 tablespoons olive oil 2 tablespoons butter unsalted 2 teaspoons thyme, dried 2 teaspoons oregano, dried 4 tablespoons basil, fresh, chopped (1/4 cup) 1 dash sea salt, to taste 1 teaspoon black pepper, or to taste 2 teaspoons 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.