October 7, 2008

Italian Vegetable Soup

I've had this recipe for about 17 years now. One day I got this magazine in the mail "The Farmer's Wife" or some such title. It had all this hints on how to can, freeze food, work the farm and some recipes. I don't know, someone sent it to me by mistake, thinking I was domesticated!

I have a couple of the other recipes that were in it, but this is really the only one I make. It's pretty simple, once you get all the vegetables chopped. And it's yummy, good for you and filling. You may want to add water to it when you put in the macaroni, because that really soaks it up. Oh, and I usually don't add the green beans, but I think that's because I mostly have canned, since I hate frozen green beans. I do get fresh sometimes, so maybe the next time I make this, I'll add fresh ones.

Italian Vegetable Soup

1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 can (16 oz) tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) red kidney beans, undrained
2 cups water
5 teaspoons beef bouillon granules or five bouillon cubes
1 tablespoon dried parsley flakes
1 teaspoon salt
½ teaspoon oregano
½ teaspoon sweet basil
¼ teaspoon black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans, in 1-in pieces (optional)
½ cup small elbow macaroni
Parmesan cheese, grated

Brown beef in large heavy kettle; drain off fat. Add all the ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer for 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender (about 10 minutes). If you prefer a thinner soup, add additional water. Sprinkle with the Parmesan cheese before serving.

~Anna Kathryn
http://www.aklanier.com/

9 comments:

Ginger Simpson said...

Yum. I have to try this. It sounds wonderful. Thanks for sharing, and making it so easy to follow the directions. I think even I can do it. That says a lot from someone whose favorite soup in Lipton in a box. :)

Ginger

Skhye said...

If you don't want to mess with all those spices, add Herbs de Provence instead. I usually just total the amounts of spices (like 2.5 teaspoons) and substitute Herbs de Provence.

Herbs de Provence make an incredible Chicken and dumplings! I always add salt and pepper though. ;)

Margaret Tanner said...

Ooh sounds Yummy Anna, I am very partial to soup. Nothing like a hot bowl of soup to ward off winter chills.
Regards
Margaret

Chris Redding said...

That's really got everything, but the kitchen sink in it. Love soups like that and they are sooo good for you.
cmr

Paisley Kirkpatrick said...

Thanks for the great recipe. I try to master a new soup every fall and winter. We live in the mountains and use a wood and pellet stove for heat. A large bowl of hearty soup always warms the belly and keeps us going.

Tessy said...

Great Recipe, Melinda!!!

Jannine said...

The soup sounds delicious, Melinda. It's very close to my Minestrone soup. To get all the spices in one, you could add Italian seasoning. In place of the beef buillon cubes or powder, you can use liquid beef bouillon found in the soup isle of your grocery store.

Judi said...

This looks like a perfect fall meal. Yummy. I'm going to try it this weekend.

Maryann Miller said...

Anna, thanks for the great recipe. Very similar to a hamburger soup I make. Got the recipe from my mother in law. You can add anything to it after you make the base-- hamburger, onions and celery -- and I have used Italian seasonings to make it Italian. Then I put in whatever vegetables I think fit. If I want to make it Southwestern, I add pinto beans and chile seasonings. That's good, too.