Delicious soup packed with protein and vegetables! This is an easy soup to make for a large crowd.

Scale

1 pound ground beef

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

2 cloves garlic, minced

1 (14.5 ounce) can peeled and diced tomatoes

1 (15 ounce) can tomato sauce

2 (19 ounce) cans kidney beans, drained and rinsed

1 quart of Beef Stock

1 quart of Chicken Stock

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 (15.25 ounce) can whole kernel corn

1 (15 ounce) green beans, frozen

2 cups chopped cabbage (optional)

1 cup macaroni (optional)

Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, chicken stock and beef stock. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, frozen green beans. Bring to a boil, then reduce heat. Simmer until vegetables are tender.
Cook pasta in water in a separate pot. Tip: The pasta will get soggy if you cook it with the soup. Plus, if you are eating low or no carb then leave the pasta out of your bowl.