Italian Vegetable Soup

Italian Vegetable Soup

• 1 lb ground beef
• 1 cup diced onion
• 1 cup sliced celery
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 16 oz can tomatoes
• 15 oz can tomato sauce
• 15 oz can red kidney beans, drained
• 2 cups water
• 5 tsp beef bouillon granules
• 1 tbsp parsley
• 1 tsp salt
• 1/2 tsp oregano
• 1/2 tsp sweet basil
• 1/4 tsp black pepper
• 2 cups shredded cabbage
• 1 cup frozen or fresh green beans, cut in 1 inch pieces, optional
• 1/2 cup elbow macaroni
• Parmesan cheese

Brown beef, drain. Add all the ingredients, except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with parmesan cheese before serving.

*I was first introduced to this soup, when my mother-in-law served it. Like most soups, it's better the next day. One of my all time favorites!