Recipe - Italian Beef Vegetable Soup

1 pound Ground chuck
1 lg Onion; minced
1 cup Celery; cut or sliced up
1 cup Carrots; cut or sliced up
2 Cloves garlic; minced
1 Pound can tomatoes; with
liquid
15 Ounce can red kidney beans;
with liquid
15 Ounce can tomato sauce
5 teaspoon Beef bouillon granules
1 tablespoon Dried parsley
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Oregano
One fourth teaspoon Basil
2 cup Shredded cabbage
1 cup Green beans
One half cup Small elbow macaroni
Parmesan cheese

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 One half cup water to
each cup of soup. Bring to a boil. Cover and simmer for 10 minutes.
Sprinkle with Parmesan cheese.

Recipe By : bobbi744@sojourn.com

Posted to MCRecipe Digest V1 #232

Date: Tue, 01 Oct 1996 14:01:19 0400

From: Robertal Banghart bobbi744@sojourn.com