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    Italian Vegetable Soup


    Source of Recipe


    internet

    1 lb ground beef
    1 cup diced onion
    1 cup sliced celery
    1 cup sliced carrots
    2 cloves garlic, minced
    1 16 oz. can tomatoes
    1 15 oz. can tomato sauce
    1 15 oz. can red kidney beans, drained
    2 cups shredded cabbage
    1/2 cup small elbow macaroni
    2 cups water
    5 tsp. beef boullion
    1 Tbsp. dried parsley flakes
    1 tsp. salt
    1/2 tsp. oregano
    1/2 tsp. sweet basil
    1/4 tsp. black pepper
    1 cup frozen or fresh green beans (cut in 1 inch pieces-optional)
    Parmesan Cheese

    Brown beef in large heavy kettle; drain. Add all ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving

 

 

 


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