"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Italian Vegetable Soup Recipe

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This recipe for Italian Vegetable Soup, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Elliott, Byron Center MI
Added: Thursday, August 20, 2009


1 lb. ground beef
1 med. Onion, chopped
large green pepper, diced
5 garlic cloves, minced
2 cans (14 ounces each) Italian stewed tomatoes
1 package (9 oz.) frozen cut green beans
- 1 cup frozen corn
- 1 cup frozen peas
1 large can mushrooms
1 can kidney beans (I like 2 cans)
1 can (8 oz.) tomato sauce
1 cup ditalini pasta
1 Tbsp. Worcestershire sauce
3 tsp. Dried basil
tsp pepper

In Dutch oven or soup kettle, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and pasta are tender.

Note: I usually simmer for about two hours very low. I do not add the pasta until I am going to serve soup. I cook it as directed on the box and add to soup 20 minutes
before serving.

Tip: Soup freezes very well without pasta.




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