Holiday Cheer – Italian Vegetable Soup

by Anna on December 8, 2014

Winter has fallen on most of the Northern hemisphere. Even down here in Houston, we’ve had the temperature drop into the 30’s in the past few weeks.  Brrrr.  This is great warming-up meal and a recipe I’ve posted multiple times on my blog, so some of you may have it already.

It’s pretty simple, once you get all the vegetables chopped. And it’s yummy, good for you and filling. You may want to add water to it when you put in the macaroni, because that really soaks it up. Oh, and I usually don’t add the green beans, but I think that’s because I have canned, since I hate frozen green beans. I do get fresh sometimes, so maybe the next time I make this, I’ll add fresh ones.

Italian Vegetable Soup

1 pound ground beef

1 cup diced onion

1 cup sliced celery

1 cup sliced carrots

2 cloves garlic, minced

1 can (16 oz) tomatoes

1 can (15 oz) tomato sauce

1 can (15 oz) red kidney beans, undrained

2 cups water

5 teaspoons beef bouillon granules or five bouillon cubes

1 tablespoon dried parsley flakes

1 teaspoon salt

½ teaspoon oregano

½ teaspoon sweet basil

¼ teaspoon black pepper

2 cups shredded cabbage

1 cup frozen or fresh green beans, in 1-in pieces (optional)

½ cup small elbow macaroni

Parmesan cheese, grated

Directions:

Brown beef in large heavy kettle; drain off fat. Add all the ingredients except cabbage and macaroni. Bring to a boil. Lower heat; cover and simmer for 20 minutes. Add cabbage and macaroni; bring to a boil and simmer until vegetables are tender (about 10 minutes). If you prefer a thinner soup, add additional water. Sprinkle with the Parmesan cheese before serving.

Anna Kathryn

 

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