Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

ITALIAN VEGETABLE SOUP

ITALIAN VEGETABLE SOUP

1 lb. ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 can (16 oz.) tomatoes
1 can (16 oz.) tomato sauce
2 cups water
5 tsp. beef bouillon granules
1 (15 oz.) can red kidney beans, undrained
1 Tblsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. sweet basil
1/4 tsp. black pepper
2 cups shredded cabbage
1/2 cup small elbow macaroni


DIRECTIONS:
Brown beef in a large heavy skillet; drain. Add all ingredients EXCEPT cabbage and macaroni. Bring to a boil. Lower heat; cover and simmer 45 minutes. Add cabbage and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Yield: 12 servings.