1 lb lean ground beef
2 small onions, chopped
2 c roughly chopped green cabbage
1 28-oz can diced tomatoes
2 c frozen whole-kernel corn
4 potatoes, diced small
1 c fresh green beans, ends trimmed and snapped in half
1 green pepper, diced
1 box Kitchen Basics beef broth (4 c)
2 c water
4 tsp dried oregano
salt to taste
1. Heat oil in large soup pot or Dutch oven over med-hi heat. Add beef and cook until it’s browned, breaking it up into small crumbles. Set aside. Add chopped onion and green pepper; salt lightly (it removes the bitterness from the peppers). Cook until onion and pepper are translucent.
2. Add onions, cabbage, tomatoes, corn, potatoes, green beans, pepper, broth, water, oregano, and 1-2 tbsp salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes, or until the beans are tender and the potatoes are soft.