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Italian Vegetable Soup Recipe

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This recipe for Italian Vegetable Soup is from Amy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 can (16 ounces) tomatoes
1 can (15 ounces) tomato sauce
1 can (15 ounces) red kidney beans, undrained
2 cups water
5 t beef bouillon granules (or omit water and use prepared beef broth)
1 T dried parsley flakes (or 3 T fresh snipped parsley)
1 t salt
1/2 t oregano
1/2 t sweet basil (or 1 1/2 t snipped fresh basil)
1/4 cups shredded cabbage
1 cup frozen or fresh green beans, cut in 1 inch pieces (optional)
1/2 cup small elbow macaroni (or small shells)
Parmesan cheese
Directions:
Directions:
Brown beef in large heavy kettle, drain. Add all the ingredients except cabbage, green beans, and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This recipe was shared by Londa Lam who got it from the Third Edition of A Taste of the Country. It reminds me of the soup my mother made when I was a child.

 

 

 

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