Beef Cabbage Carrot Soup - cooking recipe

Ingredients

1 lb ground beef (drain off fat)
1/2 head cabbage (chopped)
1 small sweet onion (sliced)
4 -6 carrots (sliced)
2 stalks celery (sliced)
2 cups beef stock
1/2 cup red wine
3 beef bouillon cubes (I used Knorr)
3 cups water
1 (16 ounce) can red kidney beans, undrained
2 (6 ounce) cans tomato paste
1 (28 ounce) can tomatoes, chopped and liquid added to soup
1 tablespoon dark brown sugar
2 tablespoons Worcestershire sauce
2 pinches caraway seeds
2 pinches fennel seeds
1/4 teaspoon black pepper
3/4 teaspoon garlic salt
1/4 teaspoon garlic powder

Preparation

Chop onion, cabbage, carrots and celery. Saute in 2 tbsp olive oil. (Do not brown!) Just saute till the vegetables are tender. Remove to Large Pot.
Use same pan as above and cook ground beef (you may substitute ground turkey) then drain off fat. Add to Pot.
Add remaining ingredients and stir well. (I pinch the fennel seed and caraway seed between my fingers to slightly break open the seeds instead of throwing in whole seeds.)
Bring to a boil, then reduce heat to a simmer. Simmer for 3-4 hours till all vegetables are very tender. Serve with a crusty bread. Enjoy!