ITALIAN VEGETABLE SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 lb gr. beef
  • 1 C. diced onion
  • 1 C. Sliced celery
  • 1 C. sliced carrots
  • 2 cloves garlic, minced
  • 1 can (16 oz) tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) red kidney beans, undrained
  • 2 C. water
  • 5 tsp beef boullion granules
  • 1 TBSP dried parsley flakes
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp sweet basil
  • 1/4 tsp black pepper
  • 2 C. shredded cabbage
  • 1 C. frozen or fresh green beans cut into 1" pieces
  • 1/2 C. small elbow macaroni
  • Parmesan Cheese

Directions

  • Brown beef in large, heavy kettle; drain. Add all ingredients except cabbage, green beans, macaroni, and cheese. Bring to a boil. Lower heat, cover and simmer 20 minutes. Add cabbage, gr. beans, and macaroni. Bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup add additional water or broth. Sprinkle w/ parmesan cheese before serving.

Notes

This recipe came from my Mom, I don't know where she got it but it is very good. Enjoy!

Categories: Beans  Misc. Soup/Stew  Soup  Vegetable 

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