Recipe 1348 - Italian Vegetable Soup
Recipe 1348 - Italian Vegetable Soup
(by Shirley McNevich)
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 cup chopped celery
1 cup sliced carrots (coin shaped pieces)
2 garlic cloves (minced)
1 - 16oz. can chopped tomatoes
1 - 15oz. Hunt's tomato sauce
1 - 15oz. can kidney beans (do not drain)
2 cups water
5 tsp. beef bouillon
1 tsp. dried parsley
1/2 tsp. oregano
1/2 tsp. basil
2 cups shredded cabbage
1 cup cut green beans
1/2 cup (or more) shell pasta
shredded Parmesan cheese
In a skillet over medium heat add ground chuck, chopped onions, salt
and pepper--stir and cook until beef is browned. Dump the beef
mixture into a Dutch oven. Add celery, carrots, garlic, tomatoes,
kidney beans, tomato sauce, water, beef bouillon, parsley, oregano,
basil, shredded cabbage--stir until mixed, then turn heat to medium
and bring to a boil (stir occasionally). Once boiling, turn heat to
simmer--simmer for 20 minutes (stir occasionally). Add green beans
and pasta--stir, then simmer until vegetables are hot and pasta is
done to your liking. Serve in bowls and top each bowl with shredded
Parmesan cheese.
Continue to:
Other Recipes:
- 1289 - Kidney Bean Taco Salad
- 1377 - Butter Crunch Candy
- 1286 - Stovetop Pot Pie
- 1371 - Potato Rolls
- 1431 -Chicken Pasta Salad
- 1455 - Apple Butter Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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