Hamburger & Vegetable Soup

Some of the best recipes I have from my Mom are the ones she never wrote down.

"Oh, you just throw it together," she would say.

This colorful soup is one of those "throw it together" kind, and I LOVE IT!

It's a simple, flavorful, and perfectly balanced meal. I love how the shredded cabbage takes the place of pasta so well. There's lean protein, whole grain, and loads of vegetables. They make a medley of deliciousness that doesn't require any fancy spices. I hope you enjoy it too!

Hamburger & Vegetable Soup

• 1 lb. extra lean ground beef
• 1 medium onion, diced
• 2 stalks of celery, diced
• 3-4 cups cabbage, shredded
• 1 1/2 cups carrots, sliced
• 1 can corn kernels
• 1 can diced tomatoes
• 2 cups potatoes, cubed (optional)
• 12 cups beef broth (low-sodium if preferred)
• pepper, to taste

1. In a large soup pot, brown the ground beef with the diced onion until completely cooked.
2. Add chopped vegetables and beef broth.
3. Open cans of corn and tomatoes and pour into the soup undrained.
4. Bring to a boil and simmer for 15-20 minutes.
5. Add pepper to desired taste.
6. Serve hot. *It keeps well in the fridge for a week.