Vegetable Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 lb lean bacon, chopped (optional)
• 1 lb ground beef
• salt
• pepper
• oregano
• basil
• 1/3 cup olive oil
• 1 onion, chopped
• 1 large carrot, cut in 1/2-inch dice
• 1 celery rib, cut in 1/2-inch dice
• 1/2 lb potato, cut in 1/2-inch dice
• 3 garlic cloves, minced
• 2 zucchini, seeded, cut in 1/2-inch dice
• 1 (16 ounce) can green beans, drained
• 4 cups cabbage, chopped
• 1/2 lb kale, chopped
• 1 (28 ounce) can tomatoes, chopped
• 8 ounces frozen corn
• 4 1/2 cups chicken broth
• 1 (16 ounce) can beans, drained, liquid reserved
• 1/2 cup parmesan cheese

Recipe

• 1 in a large pot, cook the bacon and/or ground meat until done. salt and pepper the meat if necessary. add some dry oregano and basil to taste. remove the meat.
• 2 if there aren't enough drippings in the pan, add olive oil and saute the onion, carrot, and celery. add in the potato. stir in the garlic for a minute. again, season the vegetables with the salt, pepper, oregano, and basil.
• 3 add to the pot the zucchini, green beans, cabbage, kale, tomatoes, corn and chicken broth. add the meat to the pot. simmer the soup covered for an hour.
• 4 puree the beans with a little of the liquid from the can until a paste is formed. whisk this into the soup. let cook for about 15 minutes more to thicken.
• 5 just prior to serving soup, stir in about 1/2 c parmesan. it will stick to the spoon and clump if not careful.