Email to Laura       

Recipe Categories: CraftLady's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BREAD BREAKFAST BROWNIES BUTTERSPREADS CAKES CANDY CASSEROLES CHICKEN CHILI COOKIES CROCKPOT CUPCAKES DESSERTS DOUGHNUTS DRINKS FROSTINGS GIFTSINAJAR HALLOWEEN HERBSSPICESSEASONINGS JELLO JUSTFORFUN MEATS MEXICAN Miscellaneous MUFFINS PASTA PASTRIES PIES PIZZA PORK ROASTS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIRFRYS VEGETABLES

HEARTY ITALIAN STYLE SOUP




Source of Recipe


Unknown


List of Ingredients




2 14-1/2 oz. cans beef broth
2 cups shredded cabbage
1 14-1/2 oz. can low-sodium tomatoes, undrained and cut up
2 medium potatoes, cubed
1/2 cup chopped carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup snipped fresh parsley
1 tsp. dried Italian seasoning, crushed
1/4 tsp. garlic salt
1/4 tsp. pepper
1 - 15-19 oz. can white kidney beans, rinsed and drained
1-1/2 cups chopped cooked beef or chicken


Recipe



In a large saucepan or Dutch oven combine beef broth, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, garlic salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender. Stir in the beans and beef or chicken. Cook and stir for 2 to 3 minutes or until heated through.

Serve immediately or divide among 6 airtight containers or freezer containers. Store up to 3 days in the refrigerator or 1 month in freezer. Heat to boiling before serving. Makes 6 main-dish servings.