Ingredients:
1 lb. ground beef
* 1 Cup chopped onion
1 cup chopped carrots
* 1 cup chopped celery
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes * 1
(15 oz.) can tomato sauce
2 (19 oz.) cans kidney beans, drained and rinsed
5 tsp. beef
bouillon granules * 1 Tbsp. dried parsley
2 cups water * ½ tsp. dried oregano * ½
tsp. dried basil
2 cups chopped cabbage
* 1 (15 oz.) can whole kernel
corn
1 (15 oz.) can green beans * 1
cup macaroni
Directions:
Place
ground beef in a large soup pot. Cook
over medium heat until evenly browned.
Drain excess fat. Stir in onion,
celery, carrots, garlic, tomatoes, tomato sauce, beans, water and
bouillon. Season the mixture with
parsley, oregano and basil. Simmer for
20 minutes.
Stir
in cabbage, corn, green beans and pasta.
Bring to a boil and reduce heat.
Simmer until vegetables are tender and pasta is al dente. Add water as needed.
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