Italian Vegetable Soup 2 Recipe

  • 1 pound Ground Beef
  • 1 cup diced onion
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 2 cloves garlic, minced
  • 1 can tomatoes (16 ounce can)
  • 1 can tomato sauce (15 ounce can)
  • 1 can red kidney beans, undrained (15 ounce can)
  • 2 cups water
  • 5 teaspoons beef boullion granules
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon Salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sweet basil
  • 1/4 teaspoon black pepper
  • 1 can V-8 juice
  • 2 cups Shredded cabbage
  • 1 cup frozen or fresh green beans, cut in 1 inch pieces, optional
  • 1/2 cup small elbow macaroni
  • parmesan cheese
Brown beef in large heavy kettle, drain. Add all the 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 the parmesan cheese before serving. Yield: 12 servings.
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