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
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. green beans
1/2 c. small elbow macaroni

Preparation

Brown beef in a large heavy kettle; drain fat.
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 thinner soup, add additional water or broth.
Yield:
12 servings.
Diabetic exchange:
one serving equals 1 protein, 1 bread, 152 calories, 776 mg. sodium and 4 grams fat.