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Title: Italian Beef Vegetable Soup
Categories: Beef, Vegetables, Greens, Herbs
Yield: 6 servings

1/2 lb 9o% lean ground beef
1/4 c Chopped onion
2 c Chopped cabbage
2 md Carrots; chopped
1 c Fresh Brussels sprouts;
- quartered
1 c Chopped fresh kale
1 Celery rib; chopped
1 tb Minced fresh parsley
1/2 ts Pepper
1/2 ts Dried basil
1/4 ts Salt
3 c Beef stock
14 1/2 oz Can Italian-style diced
- tomatoes; undrained

In a large skillet, cook beef with onion over
medium-high heat until browned, 4-5 minutes, breaking
the meat into crumbles. 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.

Courtney Stultz, Weir, Kansas

Makes 6 servings (1-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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