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Italian Vegetable Soup
By Wendy Kennedy
Ingredients
1 lb ground beef, browned & drained
1 cup onions, chopped
1 cup celery, chopped
1 cup carrots, sliced
2 cloves garlic, minced
16 oz can tomatoes
15 oz can tomato sauce
15 oz can kidney beans
3 cups water
5 tsp beef bouillon granules
1 tbsp parsley
1 tsp salt
½ tsp oregano
½ tsp basil
¼ tsp pepper
2 cups cabbage, chopped
½ cup macaroni
Optional Garnish: Parmesan cheese
Put the first 15 ingredients in a large pot. Bring to a boil.
Lower hear & simmer for 20 minutes. Add cabbage & macaroni, bring
back to a boil. Lower heat & simmer until vegetables & macaroni are
cooked. Sprinkle with parmesan
cheese if desired before serving.
Makes 10 servings.
From
http://www.CanadianCountryGifts.com
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