Italian Vegetable Soup

Posted: Wednesday, March 31, 2010

1 pound ground beef

1 cup diced onion

1 cup sliced celery

1 cup sliced carrots

2 cloves of garlic minced

1 16 oz. can of tomatoes

1 15 oz. can of tomato sauce

1 15 oz. can of red kidney beans,


2 cups of water

5 teas. beef bouillon granules

1 tbls. dried parsley flakes

1 teas. salt

1/2 teas. oregano

1/2 teas. sweet basil

1/4 teas. black pepper

2 cups shredded cabbage

1 cup frozen or fresh green beans,cut in 1" pieces

1/2 cup small elbow macaroni (uncooked)

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

Bring to a boil, lower heat, cover and simmer for 20 min. Add cabbage, green beans, and macaroni, bring to a boil.

Lower heat and simmer until vegetables are tender.

Add additional water if desired. I like to put in two small cubed potatoes.


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