Recipe: Italian Beef Vegetable Soup [edit]

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Tags: Bean, European, Fruit, Italian, Leaf Vegetable, Legumes, Meat, Mediterranean, Seed, Vegetable

Yield: 14 servings

[edit] Ingredients

1	pound Ground chuck
1	lrg Onion, diced
1	cup Celery, sliced
1	cup Carrots, sliced
2	Cloves garlic, minced
1	pound can tomatoes, with liquid
15	ounces can red kidney beans, with liquid
15	ounces can tomato sauce
5	teaspoons Beef bouillon granules
1	tablespoon Dried parsley
1	teaspoon Salt
¼	teaspoon Pepper
¼	teaspoon Oregano
¼	teaspoon Basil
2	cups Shredded cabbage
1	cup Green beans
½	cup Small elbow macaroni
	Parmesan cheese

[edit] Preparation

Step 1

Brown been in large Dutch oven. Drain fat. Add onion, celery, carrots, garlic, tomatoes, tomato sauce, red Kidney beans, beef bouillon, parsley flakes, salt, pepper, oregano and basil. Bring to a boil. Lower heat. Cover and simmer for 20 minutes. Add cabbage, green beans and macaroni. Bring to boil. Lower heat. Cover and cook for 10 minutes. (At this point soup can be frozen for later use.) To reheat, turn into saucepan. Add 1/2 cup water to each cup of soup. Bring to a boil. Cover and simmer for 10 minutes.