Italian Vegetable Soup - cooking recipe

Ingredients
    1 lb. ground beef
    1 c. sliced celery
    2 cloves garlic, minced
    1 can (15 oz.) tomato sauce
    2 c. water
    5 tsp. beef bouillon granules
    1 tsp. salt
    1/2 tsp. sweet basil
    2 c. shredded cabbage
    Parmesan cheese
    1 c. diced onion
    1 c. sliced carrots
    1 can (16 oz.) tomatoes
    1 can (15 oz.) red kidney beans, undrained
    1 Tbsp. dried parsley flakes
    1/2 tsp. oregano
    1/4 tsp. black pepper
    1/2 c. small elbow macaroni
Preparation
    Brown beef in large heavy kettle; drain.
    Add all the ingredients except cabbage and macaroni.
    Bring to boil.
    Lower heat; cover and simmer 20 minutes.
    Add cabbage and macaroni; bring to boil and simmer until vegetables are tender.
    Sprinkle with the Parmesan cheese before serving.
    Makes 12 servings.

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