Italian Vegetable Soup
By á-170456
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Ingredients
- 1 pound ground beef
- 1 cup diced onion
- 1 cup sliced celery
- 1 cup sliced carrots
- 2 garlic cloved minced
- 1 can tomatoes - (16 oz)
- 1 can tomato sauce - (15 oz)
- 1 can red kidney beans - (15 oz) drained
- 2 cups shredded cabbage
- 1/2 cup small elbow macaroni
- 2 cups water
- 5 teaspoons beef boullion
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon sweet basil
- 1/4 teaspoon freshly-ground black pepper
- 1 cup frozen or fresh green beans cut 1" pieces
- Parmesan cheese for serving
Details
Servings 1
Preparation
Step 1
Brown beef in large heavy kettle; drain. Add all ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes.
Add cabbage, green 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 with Parmesan cheese before serving.
This recipe yields ?? servings.
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