Italian vegetable soup

Yield: 12 servings

Measure Ingredient
1 pounds Lean ground beef
1 cup Onion -- diced
1 cup Celery -- sliced
1 cup Carrot -- sliced
2 \N Cloves garlic -- minced
1 can Tomatoes -- 16 oz
1 can Tomato sauce -- 15 oz
1 can Red kidney beans -- 15 oz.
\N \N Undrained
2 cups Water
5 teaspoons Beef bouillon -- granules
1 tablespoon Dried parsley -- flaked
1 teaspoon Salt -- 1 oz
½ teaspoon Oregano
½ teaspoon Basil -- sweet
¼ teaspoon Black pepper
2 cups Cabbage -- shredded
1 cup Frozen green beans -- or
\N \N Fresh cut 1 in
½ cup Elbow macaroni -- small
¼ cup Parmesan cheese

Brown beef in large kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. bring to boil. Lower heat; cover and simmer 20 min. Add cabbage, green beans and macaroni; bring to boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with the parmesan cheese before serving. Diabetic Exchange.

Recipe By : Country Woman

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