Name: Hearty Vegetable Beef Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 T olive oil, divided; 2 lb. lean ground beef; salt and fresh-ground black pepper to taste; 1 medium onion, chopped; 1 cup chopped celery; 1 T minced garlic; 1 T dried parsley; 1 1/2 tsp. dried thyme; 2 tsp. Spike Seasoning; 1/2 tsp. ground fennel (probably optional but recommended); 6 cups beef stock; 1 (14 oz.) can vegetable broth; 2 (14 oz.) cans petite dice tomatoes; 4 cups chopped cabbage; 1 1/2 cups frozen cauliflower rice; 3 cups chopped spinach; 2 T Sherry Vinegar

Description

This hearty vegetable beef soup is perfect for a comforting meal on a chilly day.

Ingredients

Scale

1 T olive oil, divided
2 lb. lean ground beef
salt and fresh-ground black pepper to taste
1 medium onion, chopped
1 cup chopped celery
1 T minced garlic
1 T dried parsley
1 1/2 tsp. dried thyme
2 tsp. Spike Seasoning
1/2 tsp. ground fennel (probably optional but recommended)
6 cups beef stock
1 (14 oz.) can vegetable broth
2 (14 oz.) cans petite dice tomatoes
4 cups chopped cabbage
1 1/2 cups frozen cauliflower rice
3 cups chopped spinach
2 T Sherry Vinegar

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Instructions

Heat olive oil over medium-high heat in a large frying pan and brown the ground beef well, breaking apart with your turner or a potato masher while it cooks.
Season cooked beef with salt and fresh-ground black pepper and add to the soup pot.
While beef cooks, chop the onion and celery. Add a little more oil to the frying pan and cook onion and celery about 3 minutes or until they are barely starting to brown.
Then add minced garlic, dried parsley, dried thyme, Spike Seasoning, and ground fennel and cook 1-2 minutes more.
Add the beef stock and vegetable stock to the frying pan (to rinse it out) and then add that liquid to the soup pot with the canned petite dice tomatoes.
Let soup simmer on low for 20 minutes (or more) while you chop the cabbage. Take cauliflower rice out of the freezer and let it start to thaw.
After 20 minutes add chopped cabbage and frozen cauliflower rice to the soup pot and continue to simmer for 20 minutes (or more) while you chop the spinach.
Add chopped spinach to the soup and cook 10 minutes longer (or more).
Stir in Sherry Vinegar or any mild light vinegar and simmer 5 minutes more.
Taste the soup and add more salt and fresh-ground black pepper as desired.
Serve the soup hot, with grated Parmesan cheese or sour cream to add at the table.

Notes

Lean ground beef is recommended for a healthier option.
Optionally, ground fennel can enhance the flavor, but you can leave it out if desired.
Consider using homemade beef stock for a richer taste.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 900mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 24g
Cholesterol: 80mg