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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Vegetable Soup Recipe

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This recipe for Italian Vegetable Soup is from The Howland Baptist Church Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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

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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