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ITALIAN VEGETABLE SOUP
Italian Vegetable Soup
This recipe came from my Mom, I don't know where she got it but it is very good. Enjoy!
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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.
RECIPE BACKSTORY
This recipe came from my Mom, I don't know where she got it but it is very good. Enjoy!
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