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Italian Vegetable Soup Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 c. onion, diced
1 c. celery, sliced
1 c. carrots, sliced
2 cloves garlic, minced
28 oz. can tomatoes
15 oz. can tomato sauce
15 oz. can red kidney beans, undrained
2 c. water
5 tsp. beef bouillon granules
1 T. dried parsley
1 tsp salt
1/4 tsp. black pepper
1/2 tsp. each oregano, and sweet basil
2 c. shredded cabbage
1 c. fresh or frozen green beans (optional)
1/2 c. elbow macaroni
parmesan cheese

Directions:
Directions:
Brown beef in large heavy pot; drain. Add all ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring back to boil and simmer until vegetables are tender.

If you prefer a thinner soup, add more water or broth. Sprinkle with parmesan cheese before serving. Serves 12 people.

 

 

 

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