Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes

Swapped Recipes

Italian Vegetable Soup

" Italian flavor and an excellent soup"


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


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.

Nutritional Information Per Serving

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