Bam's Beefy Cabbage Vegetable Soup

This is a first attempt soup and a mish-mash of what I have in the fridge. Economical and comforting! You may substitute any kind of noodles, almost any kind of soup-friendly veggies, and season to taste. Serve with fresh baked french bread and a green salad.

• Ready In: 1 hr
• Serves: 9-12
• Yields: 1 batch

Ingredients

• 1  lb ground beef
• 1⁄2 medium cabbage, chopped
• 1⁄2 large onion, diced
• 5  large white mushrooms, sliced
• 3  tablespoons red wine (Shiraz, Cabernet, Merlot)
• 10  cups water
• 4  tablespoons  better than bouillon organic reduced sodium  beef base
•  salt & pepper
•  season salt
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 3  tablespoons tomato paste (optional)
• 1 (12 ounce) bag  mixed vegetables (carrots, beans, corn)
• 2  cups pasta (optional)

Directions

1. Put ground beef, cabbage, onion, and mushroom in a large stock pot. Brown on medium high heat until ground beef is fully cooked and cabbage is wilted and almost transparent.
2. Add red wine. Let cook 1 minute. Add water, beef base, and seasonings. Bring to a rolling boil. Add tomato paste, if using. Reduce heat and simmer until 10 minutes prior to serving.
3. 15 minutes prior to serving add in bagged frozen vegetables. 10 minutes prior to serving add pasta (optional). Simmer until veggies and pasta* are done. Serve immediately.
4. *Note: If you are not planing on eating the entire batch in one sitting it would be beneficial to cook pasta separately and add it to individual bowls of soup. Otherwise, the leftover pasta in the soup is beyond mushy and not at all appetizing! I hate overcooked pasta!