Hamburger Vegetable Soup

Hamburger Vegetable Soup

1-1/2 lbs lean ground chuck
1 onion, chopped
1 stalk celery, chopped
Garlic Salt and Pepper to taste
1 tsp minced roasted garlic
15.5 oz can black beans, drained
28 oz can Muir Glen crushed tomatoes with basil
1/2 cup water
32 oz beef broth
1 tsp celery flakes
1 tsp basil
1 tsp thyme
1/2 tsp rosemary
1/2 tsp sugar
6 dashes Tabasco
2 large potatoes, peeled and diced
16-oz frozen mixed vegetables
2 handfuls of shredded cabbage (the kind for cole slaw)

Crumble the ground chuck into a large Dutch oven. Add the onion, celery, garlic salt, pepper and garlic and cook over medium-high heat until meat is browned and crumbled, stirring often. Add the beans and tomatoes. Rinse the tomato can with 1/2 cup water and add the water to the pot. Stir in the beef broth, celery flakes, basil, thyme, rosemary,sugar and Tabasco. and bring to a boil. Reduce heat and simmer for about 20 minutes. Stir in the diced potatoes and simmer until potatoes are nearly done. Add the frozen vegetable and the shredded cabbage and simmer, stirring occasionally until vegetables are cooked, about 10-15 minutes.

Good soup...next time I'll chop the cabbage though. I didn't like it shredded - it was ugly! John loved this soup.