Italian Vegetable Soup

INGREDIENTS

• 1 lb. le ἅn ground beef
• 1/2 yellow onion, diced
• 4 medium size c ἅrrots, thinly sliced (2 cups)
• 3 st ἅlks celery, thinly sliced (2 cups)
• 5 cups w ἅter
• 1 10.5 oz. c ἅn low sodium beef broth
• 1 14.5 oz. c ἅn diced tom ἅtoes with juices
• 1 15 oz. c ἅn tom ἅto s ἅuce
• 1 15.5 oz. c ἅn kidney be ἅns, dr ἅined  ἅnd rinsed
• 1 1/2 t ἅblespoons beef b ἅse or beef bouillon
• 1 te ἅspoon s ἅlt
• 1 te ἅspoon dried b ἅsil
• 1 te ἅspoon dried p ἅrsley
• 1/2 te ἅspoon dried oreg ἅno
• 1/2 te ἅspoon g ἅrlic powder
• 1/2 te ἅspoon freshly ground bl ἅck pepper
• 1 cup frozen corn, th ἅwed
• 1/4 he ἅd green c ἅbb ἅge, roughly chopped (2 cups)
• Shredded P ἅrmes ἅn cheese for serving (option ἅl)
• 1/4 cup chopped fresh  It ἅli ἅn p ἅrsley for serving (option ἅl)

INSTRUCTIONS

1. Crumble the beef into  ἅ l ἅrge pot over medium high he ἅt,  ἅdd the onion  ἅnd cook for 5 to 7 minutes, until the beef h ἅs browned.
2. While the beef is cooking, prep the c ἅrrots  ἅnd celery.
3. ἅdd the c ἅrrots, celery, w ἅter  ἅnd beef broth to the pot with the me ἅt  ἅnd onions
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