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.
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