▢2 pounds ground beef
▢4 cloves garlic minced
▢1 small yellow onion diced small, about 1 cup
▢10 medium carrots sliced thin, about 4 cups
▢6 ribs celery sliced thin, about 3 cups
▢6 cups water
▢16 ounce diced tomatoes
▢28 ounce crushed tomatoes
▢14 ounce tomato sauce
▢2 teaspoons dried oregano
▢1 teaspoon dried basil
▢1/2 teaspoon dried thyme
▢1 teaspoon kosher salt adjust to taste
▢1 teaspoon freshly ground black pepper
▢1/2 head of green cabbage roughly chopped, about 4 cups
In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot.
Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid.
Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.
Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!