Italian Beef Vegetable Soup Recipe
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Servings: 6 servings (1-1/2 quarts).
1/2 pound lean ground beef (90% lean) 1/4 cup chopped onion 2 cups chopped cabbage 2 medium carrots, chopped 1 cup fresh Brussels sprouts, quartered 1 cup chopped fresh kale 1 celery rib, chopped 1 tablespoon minced fresh parsley 1/2 teaspoon pepper 1/2 teaspoon dried basil 1/4 teaspoon salt 3 cups beef stock 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
