Beef And Cabbage Soup - cooking recipe

Ingredients

1 1/4 lb. ground round
2 c. diced onion
2 c. diced celery
8 c. coarsely chopped cabbage
3 c. carrots, thinly sliced
1 tsp. salt free herb and spice blend
1 tsp. salt
1 tsp. dried whole basil
1 tsp. dried whole oregano
3 (10.5 oz.) cans low sodium chicken broth
1 (28 oz.) can whole tomatoes (undrained), chopped

Preparation

Cook beef, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble.
Drain meat mixture in a colander.
Pat dry with paper towels.
Return meat mixture to pan.
Add cabbage, carrots, spices, chicken broth and tomatoes.
Bring to a boil.
Cover and reduce heat and simmer 1 hour or until carrots are tender.
Serves 16.