This recipe is from an old issue of Taste of Home. I have no idea how old. It is very filling and quite yummy. Pair it with a crusty whole grain bread and you have dinner tonight. Bon Appetite!
Italian Vegetable Soup
(serves 12)
Taste of Home Magazine
1 pound of ground beef
1 cup diced onions
1 cup sliced celery
1 cup sliced carrots
2 garlic cloves, minced
1 16-ounce can tomatoes
1 15-ounce can tomato sauce
1 15-ounce can red kidney beans, undrained
2 cups water
5 teaspoons beef bullion
1 tablespoon dried parsley flakes
1 teaspoon salt (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups shredded cabbage ( I used Napa cabbage, which is milder)
1 cup frozen or fresh green beans, cit in 1-inch pieces
1/2 cup small elbow macaroni
Parmesan cheese (optional)
1. Brown Beef in large heavy dutch oven: drain.
2. Add next 14 ingredients, bring to a boil
3. Reduce heat, cover and simmer 20 minutes
4. Add cabbage, beans and macaroni, bring to a boil
5. Reduce heat, simmer until vegetables are tender
6. Garnish with Parmesan cheese, if desired
Labels: In the Kitchen
