Italian Vegetable Soup 3 Recipe

  • 1 pound Ground Beef
  • 1 onion, diced
  • 2 stalks celery, chopped
  • 3 carrots chopped
  • 2 teaspoons garlic
  • 1 can diced tomatoes (16 oz can)
  • 1 can tomato sauce (15 ounce can)
  • 2 cups cabbage, shredded
  • 1 can kidney beans, undrained (15 ounce can)
  • 2 cups water
  • 5 teaspoons beef bouillon granules
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon Salt
  • 1 tablespoon Italian Seasoning
  • 1/4 teaspoon black pepper
  • Parmesan cheese
Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, bring to boil and simmer until vegetables are tender. Sprinkle with Parmesan cheese before serving.
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