EC Country-Style Beef and Green Pepper Soup

2.5 Tbsp olive oil, divided
12oz extra lean ground beef
2 med green bell peppers, diced
1 C chopped yellow onion
1# fresh tomatoes, chopped
4oz fresh green beans, trimmed and broken into 1 inch pieces
1 C frozen whole-kernel corn, thawed and patted dry
2 C coarsely chopped green cabbage
3 C low sodium beef broth
2 tsp dried oregano
2Tbsp balsamic vinegar
1 tsp sea salt
.5 tsp black pepper

Heat 1 tsp oil in a dutch oven on medium-high coating bottom evenly. Add beef and cook for 3 minutes or until browned, stirring frequently. Drain beef on paper towels; set aside.
Heat 1 tsp oil in dutch oven on med-high heat. Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally. Add beef back to Dutch oven along with tomatoes, beans, corn, cabbage, broth and oregano. Bring mixture to boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tender crisp.
Remove Dutch oven form heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.
1.5 C servings

Number of Servings: 6

Recipe submitted by SparkPeople user PLGINGERICH.