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Italian Vegetable Soup

Italian flavor and an excellent soup"

Ingredients

2 cups shredded cabbage
1 cup frozen or fresh green beans, cut in 1 inch pieces
1/2 cup small elbow macaroni
Parmesan cheese
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 cab (15 oz.) red kidney beans, undrained
2 cups water
5 tsps. beef bouillon granules
1 tblsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper


Instructions

Brown beef in a 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 boil and simmer until vegetables are tender. Add additional water or broth if you prefer a thinner soup. Sprinkle with Parmesan cheese before serving. One serving equals 1 protein, 1 bread, and is 152 calories.

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Servings

12

Nutritional Information
Per Serving

152 calories, 776 mg sodium, 34 mg cholesterol, 17 gm carbohydrate, 12 gm protein, 4 gm fat,