Veggie beef skillet soup

Ingredients

• 3/4 pound(s) ground beef
• 1 tablespoon(s) olive oil
• 2 cup(s) Cabbage Coarsely chopped
• 1 cup(s) green bell pepper Chopped
• 2 cup(s) water
• 1 can(s) tomatoes Stewed .14
• 1 cup(s) mixed vegetables Frozen
• 1/3 cup(s) ketchup
• 1 tablespoon(s) Beef bouillon granules
• 2 teaspoon(s) worchestershire sauce
• 2 teaspoon(s) balsamic vinegar
• 1/8 teaspoon(s) Red pepper flakes
• 1/4 cup(s) fresh parsley Chopped

Preparation

1. 1. Brown beef in large skillet over medium-high heat 6to8minutes, stirring to break up meat. Drain fat.
2. 2. Heat oil in same skillet. Add cabbage and bell pepper; cook and stir 4minutes or until cabbage is wilted. Add beef, water, tomatoes, mixed vegetables, ketchup, bouillon, worcestershire sauce, vinegar and pepper flakes; bring to a boil. Reduce heat; cover and simmer 20minutes.
3. 3. Remove from heat; let stand 5 minutes. Stir in parsley before serving.