Italian Vegetable Soup

By nancystrini

Aunt Marg strikes again! Makes a lot and freezes well.

Ingredients

• 1 lb. ground beef
• 1 c. onion, diced
• 1 c. celery, diced
• 1 c. carrots, diced
• 2 cloves garlic, minced
• 1 16 oz. can tomatoes
• 1 15 oz. can tomatoes
• 1 15 oz. can tomato sauce
• 1 15 oz. can kidney beans, undrained
• 2 c. water
• 5 T beef bouillon granules
• 1 T dried parsley
• 1 t salt
• 1/2 t oregano
• 1/2 t sweet basil
• 1/4 t black pepper
• 1 c. frozen or fresh green beans, cut into 1" pieces
• 1/2 c. small elbow macaroni
• 2 c. shredded cabbage
• Grated parmesan cheese

Details

Servings 8
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Brown beef in large heavy kettle and drain. Add all ingredients except green beans, macaroni, cabbage and Parmesan.

Bring to boil, lower heat, cover and simmer 20 minutes. Add all remaining ingredients except cheese and simmer until veggies are tender.

If you prefer a thinner soup, add add'l water or broth. Sprinkle with parmesan cheese and serve.