4 cloves garlic minced
1 small yellow onion diced small, about 1 cup
10 medium carrots sliced thin, about 4 cups
6 stalks celery sliced thin, about 3 cups
6 cups water
1 16-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
1 14-ounce can 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.