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