1/2headsmall green cabbage, roughly chopped in bite-size pieces
2tablespoonsfresh parsley, chopped
3cupsbeef broth or stockpreferably unsalted
1cupdry red wine
2(29-ounce)cans whole tomatoes and their juices, crushed by handI like San Marzanos
Kosher salt and pepper, to taste
Optional: canned and drained corn, peas or lima beans, about ½ - ¾ cup each
In a large dutch oven, melt 2 tablespoons butter. Add chopped onions, a pinch of salt, and cook until translucent, about 5 minutes. Add garlic, cook 1 minute until fragrant and then add the ground beef. Break up beef with wooden spoon and cook until no longer pink.
Add the tomatoes, beef broth and wine. Stir well and then add the parsley, basil and thyme. Season with salt and pepper. Add the vegetables: potatoes, celery, green beans, carrots, parsnips and cabbage (and any other optional veggies). Stir well to combine and bring to a boil. Reduce heat to low, cover and simmer for 1½ hours, stirring occasionally, until the vegetables are all tender and the soup broth has fully developed. Enjoy.
When prepping the vegetables, cut them in uniform bite-size pieces.
If soup seems too thick, thin it with some chicken stock.
Depending on the fat content of the beef, if needed, skim any excess fat or foam that surfaces.
If you have a small piece of rind from Parmesan cheese, add that to the pot (remove before serving). Absolutely delicious addition to soups and stews! Never throw out that rind.