Italian Vegetable Soup 6 Recipe

  • 1 pound Ground Beef (leftover roast beef works well)
  • 1 cup diced onion
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 2 cloves garlic, minced
  • 1 ounce can tomatoes
  • 1 ounce can tomato sauce
  • 1 ounce can red kidney beans, undrained
  • 2 cups water
  • 5 teaspoons beef boullion
  • 1 teaspoon dried parley flakes
  • 1 teaspoon Salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sweet basil
  • 1/4 teaspoon black pepper
  • 1/2 cup small elbow macaroni (barley works well too)
  • Parmesan Cheese
  • Optional
  • 2 cups Shredded cabbage
  • 1 cup frozen or fresh green beans, cut inch 1 inch pieces
Brown ground beef. Add to crock pot with other ingredients except cabbage, green beans and macaroni. Stir. Cook on low heat 6-8 hours. Add cabbage, green beans and macaroni. 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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