Italian vegetable soup
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | cup | Onion -- diced |
| 1 | cup | Celery -- sliced |
| 1 | cup | Carrot -- sliced |
| 2 | Cloves garlic -- minced | |
| 1 | can | Tomatoes -- 16 oz |
| 1 | can | Tomato sauce -- 15 oz |
| 1 | can | Red kidney beans -- 15 oz. |
| 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 |
| Fresh cut 1 in | ||
| ½ | cup | Elbow macaroni -- small |
| ¼ | cup | Parmesan cheese |
Directions
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