Beef and Vegetable Soup

Ingredients

• 1 1/2 tablespoons olive oil, divided

• 1 pounds ground beef

• Salt and freshly ground black pepper, to taste

• 2 tbsp red wine vinegar

• 5 cups beef broth

• 1 14 oz can tomato sauce

• 1 14 oz can petite diced tomatoes, undrained

• 1/2 cup elbow macaroni, uncooked

• 1/2 large onion, chopped

• 1 stalks celery, chopped

• 1 large carrots, chopped

• 1/2 large red bell pepper, chopped

• 3 cloves garlic, minced

• 4 ounces green beans, cut into 1-inch pieces

• 1 cups angel hair cabbage (or finely sliced cabbage)

• 1/8 cup fresh parsley, chopped

• 1/2 tablespoon dried basil

• 1 teaspoons dried oregano

• 1/2 teaspoon dried thyme

Instructions

1. Heat 1 tablespoon olive oil in a Dutch oven or large soup pot over medium-high heat.

2. Add the ground beef, reduce heat to medium, and cook until browned, breaking it up with a spoon. Drain any excess grease and season with salt and black pepper. Transfer the beef to a plate.

3. Heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onion and cook for 3-4 minutes until softened. Add the celery and carrots, cooking for another 4-5 minutes until they begin to soften.

4. Stir in the red bell pepper and cook for an additional 4-5 minutes until all vegetables are tender. Add the garlic and cook for 10-15 seconds until fragrant.

5. Return the beef to the pot and stir in the basil, oregano, and thyme. Pour in the red wine vinegar, beef broth, tomato sauce, and diced tomatoes. Bring the mixture to a boil.

6. Stir in the green beans and cabbage, then reduce heat to medium-low and simmer for 12-15 minutes until vegetables are tender.

7. Add the elbow macaroni and cook for 6-7 minutes until al dente.

8. Stir in the frozen peas and fresh parsley. Adjust seasoning with salt and black pepper as needed.

9. Remove from heat and let the soup rest for 15-20 minutes before serving.

Serves: 4 Time: 1 hour 15 minutes Calories: 389 Protein: 32g Carbs: 43g Fat: 11g

INSTANTPOT INSTRUCTIONS: Follow the stovetop instructions until bringing the mixture to a boil (step 1 of this page). Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Quick release the pressure, remove the lid, and stir in the elbow macaroni. Set the Instant Pot back to Sauté mode and simmer for 6–7 minutes until the pasta is tender. Stir in fresh parsley and let sit for a few minutes before serving.

SLOW COOKER INSTRUCTIONS: Brown the beef in a pan, then transfer to the slow cooker. Add the onion, celery, carrots, bell pepper, and garlic, followed by the red wine vinegar, beef broth, tomato sauce, diced tomatoes, green beans, cabbage, basil, oregano, and thyme. Stir to combine. Cook on Low for 6–8 hours or High for 3–4 hours, until vegetables are tender. In the last 30 minutes, stir in the elbow macaroni and cook until tender, or cook the pasta separately on the stove and stir it into the soup before serving. Finish with fresh parsley.