"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Italian Vegetable Soup Recipe

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This recipe for Italian Vegetable Soup, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evie Berge
Added: Tuesday, November 13, 2007


1 lb. ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
2 cloves minced garlic
1 can (16 oz.) tomatoes
1 can (15 oz.) tomato sauce
1 can (15 oz.) red kidney beans, undrained
2 c. water
5 t. beef bouillon granules
1 T. dried parsley flakes
1 t. salt
1/2 t. oregeno
1/2 t. sweet basil
1/4 t. black pepper
2 c. shredded cabbage
1 c. fresh or frozen green beans
1/2 c. elbow macaroni
Parmesan cheese

Brown ground beef and drain; add rest of ingredients except cabbage, beans and macaroni.
Bring to boil and simmer for 20 minutes. Add rest of ingredients and cook until tender. Add more water or broth to thin soup. Sprinkle with parmesan cheese.




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