Vegetable Beef Soup

Directions

In a large Dutch oven, brown hamburger and drain any grease; set aside. Add 1 Tbsp. olive oil to the pan on medium-high heat. Add onion and carrots; cook, stirring often until vegetables begin to soften, 8 to 10 minutes. Meanwhile in another pot (if you don’t have leftover green beans from a previous meal that week) cook the green beans covered with water on high until soft. Once the vegetable are soft, add the broth, water, hamburger, tomatoes, fresh corn that has been cut off the cob, butter bean, black-eyed peas, cabbage, ketchup and tomato paste. Bring to a boil, and then reduce heat to low, simmer for 10-15 minutes until the cabbage and corn are cooked. Add green beans, hot sauce, salt and pepper and simmer another 5 minutes.