Beef and Vegetable soup

Olive oil

1 lb lean ground beef

2 small onions, chopped

2 c roughly chopped green cabbage

1 28-oz can diced tomatoes

2 c frozen whole-kernel corn

4 potatoes, diced small

1 c fresh green beans, ends trimmed and snapped in half

1 green pepper, diced

1 box Kitchen Basics beef broth (4 c)

2 c water

4 tsp dried oregano

salt to taste

1. Heat oil in large soup pot or Dutch oven over med-hi heat. Add beef and cook until it’s browned, breaking it up into small crumbles. Set aside. Add chopped onion and green pepper; salt lightly (it removes the bitterness from the peppers). Cook until onion and pepper are translucent.

2. Add onions, cabbage, tomatoes, corn, potatoes, green beans, pepper, broth, water, oregano, and 1-2 tbsp salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes, or until the beans are tender and the potatoes are soft.

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