posted by Pat T 11-05-98 6:06 AM
Italian Vegetable Soup
1 lb. ground beef
1 (15 oz.) can red kidney beans, undrained
1 cup diced onion
1 cup sliced celery
1 Tblsp. dried parsley flakes
1 cup sliced carrots
1 tsp. salt
2 cloves garlic, minced
1/2 tsp. oregano
1 can (16 oz.) tomatoes
1/4 tsp. sweet basil
1 can (16 oz.) tomato sauce
1/4 tsp. black pepper
2 cups water
2 cups shredded cabbage
5 tsp. beef bouillon granules
1/2 cup small elbow macaroni
Brown beef in a large heavy skillet; drain.
Add all ingredients except cabbage and macaroni.
Bring to a boil. Lower heat; cover and simmer 45 minutes.
Add cabbage and macaroni; bring to a boil and simmer until
vegetables are tender.
If you prefer a thinner soup, add additional water or broth.
Yield: 12 servings.