Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can red kidney beans (undrained)
2 c. water
5 tsp. beef bouillon granules
1 Tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper
2 c. shredded cabbage
1 c. frozen or fresh green beans, cut in 1-inch pieces
1/2 c. small elbow macaroni
Parmesan cheese

Preparation

Brown beef in large heavy kettle; drain.
Add all the ingredients, except cabbage, green beans and macaroni.
Bring to boil.
Lower heat; cover and simmer 20 minutes.
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 Parmesan cheese before serving.
Yield: 12 servings.