1 28oz can of [aflink u="http://amzn.to/1rbyr6C"]diced tomatoes in their own juices[/aflink]
5 cups of [aflink u="http://soletshangout.com/how-to-make-roasted-beef-bone-broth-how-its-helping-me-heal-slow-cooker-pressure-cooker-instructions/"]beef broth[/aflink]
1/2 large head of green cabbage, shredded
In a heavy bottomed soup pot, heat up your olive oil over medium heat.
Once the olive oil is hot, add in the onion and minced garlic. Saute until the onions are soft and the garlic is fragrant. Add in the ground beef and break it up with a spoon. Allow the beef to brown. Season with oregano, salt, pepper and granulated garlic to your taste. I like to use a decent amount of salt in this recipe as we are adding potatoes and they absorb a lot of salt.
Once your beef is browned, add in the celery, carrots and potatoes and stir. Add in the entire can of diced tomatoes with their juices and stir again. Allow to cook together for a couple of minutes.
Add the beef broth and the shredded cabbage, stir together. Allow to simmer on the stove for at least thirty minutes.
After thirty minutes, taste your soup and adjust the spices to your liking. You might need to add a little more salt or pepper.