Italian vegetable soup

Italian vegetable soup

Ingredients/Components

• salt - 1 tsp
• water - 2 c
• diced onion - 1 c
• cloves garlic, minced - 2 item
• Parmesan cheese - 1 item
• can tomato sauce - 1 oz
• ground beef - 1 lb
• oregano - 1/2 tsp
• dried parsley flakes - 1 Tbsp
• black pepper - 1/4 tsp
• shredded cabbage - 2 c
• sliced carrots - 1 c
• sliced celery - 1 c
• can tomatoes - 1 oz
• sweet basil - 1/2 tsp
• beef bouillon granules - 5 tsp
• can red kidney beans, undrained - 1 oz
• small elbow macaroni - 1/2 c
• frozen or fresh green beans, cut in 1-inch pieces optional - 1 c

How to make italian vegetable soup:

Brown beef in large heavy kettle. Drain. Add all the 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. Yields 12 servings.

Recipe categories: Vegetables, Soups & stews, Beans.