Name: Hearty Vegetable Beef Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 T olive oil, divided; 2 lb. lean ground beef (see notes); Salt and fresh-ground black pepper to taste; 1 medium onion, chopped; 1 cup chopped celery; 1 T minced garlic; 1 T dried parsley; 1 1/2 tsp. dried thyme; 2 tsp. Spike Seasoning (see notes); 1/2 tsp. ground fennel (probably optional but recommended); 6 cups beef stock (see notes); 1 14 oz. can vegetable broth; 2 14 oz. cans petite diced tomatoes; 4 cups chopped cabbage; 1 1/2 cups frozen cauliflower rice; 3 cups chopped spinach; 2 T Sherry Vinegar (see notes)

Description

This Hearty Vegetable Beef Soup is a comforting and nutritious dish packed with flavor and a variety of vegetables.

Ingredients

Scale

1 T olive oil, divided
2 lb. lean ground beef (see notes)
Salt and fresh-ground black pepper to taste
1 medium onion, chopped
1 cup chopped celery
1 T minced garlic
1 T dried parsley
1 1/2 tsp. dried thyme
2 tsp. Spike Seasoning (see notes)
1/2 tsp. ground fennel (probably optional but recommended)
6 cups beef stock (see notes)
1 14 oz. can vegetable broth
2 14 oz. cans petite diced tomatoes
4 cups chopped cabbage
1 1/2 cups frozen cauliflower rice
3 cups chopped spinach
2 T Sherry Vinegar (see notes)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil over medium-high heat in a large frying pan and brown the ground beef well, breaking apart with your turner or a potato masher while it cooks.
Season cooked beef with salt and fresh-ground black pepper and add to the soup pot.
While beef cooks, chop the onion and celery. Add a little more oil to the frying pan and cook onion and celery about 3 minutes or until they are barely starting to brown.
Then add minced garlic, dried parsley, dried thyme, Spike Seasoning, and ground fennel and cook 1-2 minutes more.
Add the beef stock and vegetable stock to the frying pan (to rinse it out) and then add that liquid to the soup pot with the canned petite diced tomatoes.
Let soup simmer on low for 20 minutes (or more) while you chop the cabbage. Take cauliflower rice out of the freezer and let it start to thaw.
After 20 minutes add chopped cabbage and frozen cauliflower rice to the soup pot and continue to simmer for 20 minutes (or more) while you chop the spinach.
Add chopped spinach to the soup and cook 10 minutes longer (or more).
Stir in Sherry Vinegar or any mild light vinegar and simmer 5 minutes more.
Taste the soup and add more salt and fresh-ground black pepper as desired.
Serve the soup hot, with grated Parmesan cheese or sour cream to add at the table.

Notes

For the beef, use lean ground beef to reduce the fat content.
Spike Seasoning can add a unique flavor, but if unavailable, use your favorite seasoning or spice blend.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 7g
Protein: 25g
Cholesterol: 75mg