Italian Vegetable Soup

Serves: 12
Total Calories: 145


1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrot
2 cloves garlic, minced
1 (16-ounce) can tomato, undrained
1 (15-ounce) can tomato sauce
1 (15-ounce) can kidney beans
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans, cut into 1-inch pieces
1/2 cup elbow macaroni
Parmesan cheese


Brown beef in large kettle; drain. Add all ingredients except cabbage, green beans, macaroni, and Parmesan. Bring to boil. Lower heat and simmer 20 minutes. Add cabbage, green beans, and macaroni; bring to boil and simmer until vegetables are tender. Sprinkle with Parmesan cheese before serving.

Nutritional Facts:

Serves: 12
Total Calories: 145
Calories from Fat: 20

This Italian Vegetable Soup recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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