I often make a few tweaks to this recipe, to keep it fresh. Sometimes I omit the corn, as well as the canned tomatoes. Sometimes I only add sausage instead of ground beef.

I have even added leftover chicken to this soup, and it turned out super tasty! With a couple of extra tweaks (leave the meat out, omit beef bouillon granules, use vegetable broth) you could make this completely vegetarian. This is a soup that keeps getting better when all the flavors have come together, so make sure you have enough for leftovers!

Ingredients

1 pound ground beef OR ½ pound ground beef and ½ pound andouille sausage, chopped

1 clove garlic, minced

2 1/2 ounces onion, chopped, 1 small

28 ounce can diced tomatoes (optional)

1 pound cabbage, chopped, 1/2 medium

3 stalks celery, coarsely chopped

1-2 carrots, chopped

2 cups chicken or beef broth

1 teaspoon beef bouillon granules

1 teaspoon salt, or to taste

1/2 teaspoon pepper, or to taste

2 teaspoons granular Splenda or equivalent liquid Splenda

1 can corn kernels (optional)

Instructions:

In a large soup pot, brown the ground beef/sausage, garlic and onion; drain. Add the remaining ingredients and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30-45 minutes. Adjust the seasonings to taste.

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Quick tip: I like to use spicy sausage for this soup!