Tonight was a cold and rainy evening and in my book that is great soup weather. I made a pot of Italian Vegetable Soup. I didn't think to snap a picture before I put everything away, but here is the recipe.
1 lb. ground beef
1 cup diced onion
1 cup chopped celery
1 cup sliced carrots
2 cloves mined garlic
1 16 oz can tomatoes
1 15 oz can tomato sauce
1 15-oz. can kidney beans (un-drained)
2 cup water (or more)
5 teaspoon beef bouillon
1 Tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
2 cup shredded cabbage
1 cup frozen or fresh gr. Beans
1 cup macaroni
Brown ground beef in large pan; drain. Add all ingredients EXCEPT cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. Add remaining ingredients and simmer until vegetables are tender. Add additional water for thinner soup. Sprinkle with Parmesan cheese before serving.
1 lb. ground beef
1 cup diced onion
1 cup chopped celery
1 cup sliced carrots
2 cloves mined garlic
1 16 oz can tomatoes
1 15 oz can tomato sauce
1 15-oz. can kidney beans (un-drained)
2 cup water (or more)
5 teaspoon beef bouillon
1 Tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
2 cup shredded cabbage
1 cup frozen or fresh gr. Beans
1 cup macaroni
Brown ground beef in large pan; drain. Add all ingredients EXCEPT cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. Add remaining ingredients and simmer until vegetables are tender. Add additional water for thinner soup. Sprinkle with Parmesan cheese before serving.
It is mmmm, mmmm homemade good!
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