|
Veggie Beef Skillet Soup
Makes 4 servings
|
|
|
|
|
|
Image © Publications International, Ltd.
|
|
Veggie Beef Skillet Soup
|
|
|
|
Ingredients
|
|
3/4
|
pound ground beef
|
|
1
|
tablespoon olive oil
|
|
2
|
cups coarsely chopped cabbage
|
|
1
|
cup chopped green bell pepper
|
|
2
|
cups water
|
|
1
|
can (about 14 ounces) stewed tomatoes
|
|
1
|
cup frozen mixed vegetables
|
|
1/3
|
cup ketchup
|
|
1
|
tablespoon beef bouillon granules
|
|
2
|
teaspoons Worcestershire sauce
|
|
2
|
teaspoons balsamic vinegar
|
|
1/8
|
teaspoon red pepper flakes
|
|
1/4
|
cup chopped fresh parsley
|
|
|
|
|
|
|
|
|
|
1. Heat large skillet over medium-high heat. Add beef; cook until browned, stirring to break up meat. Remove beef; set aside. Drain fat.
|
|
2. Heat oil in skillet. Add cabbage and bell pepper; cook and stir 4 minutes or until cabbage is wilted. Add beef, water, tomatoes, mixed vegetables, ketchup, bouillon, Worcestershire sauce, vinegar and pepper flakes. Bring to a boil; reduce heat. Cover; simmer 20 minutes.
|
|
3. Remove from heat; cover and let stand 5 minutes. Stir in parsley before serving.
|
|
|
|
© Publications International, Ltd.
|
|
|
|
|
|
|
|
|
Click here for printable version