This recipe is a winner both because it’s delicious and because it’s nutritious; it’s like a meal in a bowl, rich in protein, vegetables, and starch. And once you have all your ingredients prepped and ready, it’s remarkably simple, too. So you’ve got that going for you. Whether you choose to make your Italian Vegetable Beef Soup using Zaycon Fresh 93/7 Lean Ground Beef or our new 80/20 Ground Beef, you’re going to make one delicious, fulfilling bowlful of eats.
Italian Vegetable Soup
This recipe comes to us thanks to www.TasteOfHome.com. Chances are that if you make it once, it will become a taste of your home, too.
What You Need:
- 1 cup diced onion
- 1 cup sliced celery
- 1 cup sliced carrots
- 2 cloves garlic, minced
- 1 can (16 ounces) tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) red kidney beans, undrained
- 2 cups water
- 5 teaspoons beef bouillon granules
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon sweet basil
- 1/4 teaspoon black pepper
- 2 cups shredded cabbage
- 1 cup frozen or fresh green beans, cut in 1-inch pieces
- 1/2 cup small elbow macaroni
- Parmesan cheese. Plenty of it.
What You Do:
- Brown beef in large heavy kettle; drain.
- Add all the ingredients except cabbage, green beans and macaroni. Bring to boil.
- Lower heat; cover and simmer 20 minutes.
- Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. (If you prefer a thinner soup, add additional water or broth.)
- Sprinkle with the Parmesan cheese before serving. Yield: 12 servings.
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