Italian Veggie Beef Soup

• 1-1/2 pounds lean ground beef (90% lean)
• 2 medium onions, chopped
• 4 cups chopped cabbage
• 1 package (16 ounces) frozen mixed vegetables
• 1 can (28 ounces) crushed tomatoes
• 1 bay leaf
• 3 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cartons (32 ounces each) reduced-sodium beef broth

1. In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain.
2. Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

lean ground beef, onions, cabbage, mixed vegetables, tomatoes, bay leaf, italian seasoning, salt, pepper, cartons

Taken from www.tasteofhome.com/recipes/italian-veggie-beef-soup/ (may not work)