Italian Veggie Beef Soup Recipe

In a 6-qt. stockpot, cook ground beef and onions over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until cabbage is crisp-tender. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.