Ingredients

• 1 pound ground beef
• 1 onion, grated or chopped
• 3 garlic cloves, minced
• 2 celery stalks, chopped
• 2 carrots, diced
• 1 package (10-12 ounces) frozen corn
• 1 package (10-12 ounces) frozen green beans
• 1 can (28 ounces) chopped or diced tomatoes
• 1 can (6 ounces) tomato paste
• 3-4 potatoes, peeled and diced
• 1/2 head cabbage, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 2 bay leaves
• 4 cups low-sodium beef broth
• 4 cups water, plus more as needed
• Salt, to taste

Directions

1. Add the ground beef, onion, and garlic to a large stockpot over medium heat.
2. Cook until the beef is browned and the onion is tender, breaking the meat into small pieces as it cooks.
3. Drain excess grease and return the beef mixture to the pot.
4. Add the celery, carrots, corn, green beans, tomatoes, tomato paste, potatoes, cabbage, basil, oregano, pepper, and bay leaves.
5. Pour in the beef broth and 4 cups water.
6. Stir until the tomato paste is evenly distributed.
7. Bring the soup to a gentle boil.
8. Reduce the heat and simmer for 30-40 minutes, or until the potatoes, carrots, and cabbage are tender.
9. Add additional water if the soup becomes thicker than you prefer.
10. Remove the bay leaves.
11. Taste before adding salt because the broth and tomato products may already contain sodium.