Italian Beef Vegetable Soup

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  ½ lb or 227g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Cabbage

  Raw

  2 cup, chopped or 178g

• Carrots

  Raw

  2 medium or 122g

• Brussels sprouts

  Raw

  1 cup or 88g

• Kale

  Scotch, raw

  1 cup, chopped or 67g

• Celery

  Raw

  100g

• Parsley

  Raw

  1 tbsp or 4g

• Pepper

  Spices, black

  ½ tsp or 1g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Salt

  Table

  ¼ tsp or 2g

• Beef stock

  Soup, home-prepared

  3 cup or 720g

• Tomatoes

  Italian Style Diced - Meijer

  15 oz or 425g

Directions

1. In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.