Italian Vegetable Soup

Ingredients

• Salt
• Garlic
• Water
• Pepper
• Onion
• Carrots
• Tomato sauce
• Carrot
• Beef broth
• Oregano
• Tomatoes
• Onions
• Kidney beans

Directions

1. Set a large pot over medium high heat, break the beef into it, and add the onion. Cook for 5 to 7 minutes, stirring and crumbling as needed, until the meat is browned. As it cooks, get the carrots and celery ready.
2. Put the carrots, celery, water, and beef broth into the pot with the browned beef and onions. Turn the heat to high. As the liquid heats, mix in the diced tomatoes, pour in the tomato sauce, fold in the kidney beans, then season with beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
3. Place a lid on the pot and let the soup reach a boil. When it is bubbling, stir it well, then lower the heat just enough to keep it from splattering. Simmer without the lid for 15-20 minutes, until the carrots are tender, or let it go longer if time allows.
4. Stir in the corn, then taste the broth and season with more salt if you want. Add the cabbage, if using. Put the lid back on and simmer for a few minutes more, only until the corn is heated through and the cabbage has softened.
5. Ladle the soup into bowls and top with cheese and parsley just before serving, if desired.