Wednesday, March 9, 2016

Italian Vegetable Soup

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

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.

No comments:

Post a Comment