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Italian Soup Recipe

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This recipe for Italian Soup, by , is from St. John's Club 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!

Contributor:  
Contributor:  
Dorothy Lopes

Category:
Category:

Ingredients:  
Ingredients:  
1LB lean ground beef
1 large onion
1 c. chopped celery
1 c. chopped carrots
2 cloves garlic, finely chopped or 1tsp garlic powder
1 141/2 oz. can dice tomatoes
5 1/2 c. water
1 tbsp. dried parsley
2 tsp. instant beef bouillon granules
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1/4 tsp. pepper
2 c. shredded cabbage
1 14 to 16 oz. can cut green beans, drained
1/2 c. dried small elbow macaroni
Granted parmesan cheese

Directions:
Directions:
1. In a 4 quart dutch oven or kettle, cook beef until brown. Drain off fat, if necessary.

2. Add onion, celery, carrots, garlic, undrained tomatoes, water, parsley, bouillon granules, oregano, basil, pepper. Bring to boil and reduce heat. Cover and simmer for 20 minutes

3. Stir in cabbage, cut green beans and elbow macaroni. Cover and let soup simmer for another 15 minutes.

Serve with parmesan cheese to taste.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
8 Servings 45 Minutes Preparation Time

Nutritional facts per serving: 182 cal., 8g. fat, 15g. carbohydrates, 35mg. cholesterol, 3g. fiber and 540mg. sodium

 

 

 

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