October 17, 2012

Wednesday's Chow - Italian Vegetable Soup

I've posted this recipe before, but it's worth repeating, especially now that fall is in the air, even here in Houston!  I've had this recipe for nearly 20 years and it's a family favorite.  Enjoy it with some fresh-baked bread/rolls.

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 Lanierwww.aklanier.com
http://annakathrynlanier.blogspot.com/

Never let your memories be greater than your dreams. ~Doug Ivester

 

4 comments:

Caroline Clemmons said...

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!

Anna Kathryn Lanier said...

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!

Nancy Kay Bowden said...

Sound delicious! Yes, all we need is COLD weather!

ellaquinnauthor said...

Lovely post. The soup recipe sounds wonderful. Believe it or not, we eat a lot of soup in the VI.

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