Step 1

Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.

Step 2

Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.

Step 3

Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).

Step 4

Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.