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.
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4 comments:
Anna Kathryn, perfect timing! My husband had oral surgery yesterday and this morning asked me for ground beef soup for supper. Except for the cabbage to which I'm violently allergic, I'm using your recipe for our supper tonight. Thanks!
Hi, Caroline! Yeah, I'd leave out the cabbage, too. But it'll be a good soup without the cabbage (it's good with it too lol). The temperature here in Houston rose 35 degrees today, from 65 to 90! Don't think I'll make the soup just yet!
Sound delicious! Yes, all we need is COLD weather!
Lovely post. The soup recipe sounds wonderful. Believe it or not, we eat a lot of soup in the VI.
Hmm, names. Most of my major characters introduce themselves to me. In the event of a problem, I have two books, one dealing with names of the period and the other English sir names. As far as anyone is concerned, butlers have only one name, their last.
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