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Italian Vegetable Soup

1 lb ground beef (or turkey)
1 cup diced onion
1 cup sliced celery
1 cup carrots
2 cloves garlic, minced
1 (16oz) can tomatoes (undrained)
1 (15oz) can tomato sauce
1 (15oz) can kidney beans, undrained
4 cup water
Parmesan cheese
2 beef bouillon cubes
1 tbsp parsley
1 tsp salt
1 tbsp oregano
1 tbsp basil
1 tsp black pepper
2 cup shredded cabbage
1 can green beans (undrained)
1/2 sm box elbow macaroni

Brown beef in large pot.  Drain.  Add all 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 boil and simmer until vegetables are tender.  If you prefer a thinner soup
add more water or roth.  Sprinkle with Parmesan cheese before serving.  Nice served
with French bread.