Shelly's Recipe

ITALIAN VEGETABLE SOUP

Category: Soups

1 pound ground beef
1 cup onion, chopped
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 can (16 ounces) tomatoes, chopped, with juice
1 can (15 ounces) tomato sauce
2 cans (19 ounces each) white or kidney beans
2 cups water
5 teaspoons beef broth
1 tablespoon parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 can (15.25 ounces) corn
1 can (14.5-15.25 ounces) green beans or peas
1 cup macaroni or pasta

Brown beef; drain, and rinse. Place in medium sauce/soup pan.

Add onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water, broth, parsley, oregano, and basil. Bring to a boil. Lower heat and simmer 20 minutes.

Add cabbage, corn, green beans or peas, and pasta. Bring to a boil, then simmer until vegetables are tender. Add more water if needed.

Serves 6.