Italian Vegetable Soup 2 Recipe

Ingredients
  • 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
Directions
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.
Similar Recipes
Slow Cooker Vegetable Soup
Rating of 5 out of 5.0 stars
baking potato
black pepper
brocolli
carrots
chicken bouillon granules
Grilled Italian Chicken and Vegetable Soup
Rating of 5 out of 5.0 stars
boneless
can tomatoes
carrots
chicken broth
fresh basil leaves
Slow Cooker Italian Vegetable Beef Soup
bay leaves
beef broth
black pepper
celery
fresh green beans

Italian Vegetable Soup 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com