Hearty Italian Vegetable Beef Soup

2 lbs ground beef
4 garlic cloves, minced
1 small onion, diced
10 medium carrots, sliced thin
6 stalks celery, sliced thin
6 c water
16 oz. diced tomatoes
28 oz. crushed tomatoes
15 oz. tomato sauce
2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp kosher salt
1 tsp black pepper
1/2 head green cabbage, roughly chopped

In a very large pot, brown the beef, along with the onion and garlic.  Add carrots, celery and water to pot.  Increase heat to High and add canned tomatoes and spices.  Cover with a lid.  Once the soup is boiling, stir and reduce heat to medium.  Simmer uncovered for about 15-20 minutes, until the carrots are tender.  Stir in cabbage, simmer a few more minutes or just until the cabbage has wilted.  Top with cheese, if desired.


From Barefeet in the Kitchen