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Soups - Italian Vegetable Soup Post by :voicewaveteam Category :Learning Kitchen Author :Unknown Date :March 2012 Read :753

Click below to download : Soups - Italian Vegetable Soup (Format : PDF)

Soups - Italian Vegetable Soup

1 lb. ground beef
1 (15 oz.) can red kidney beans, undrained
1 cup diced onion
1 cup sliced celery
1 Tblsp. dried parsley flakes
1 cup sliced carrots
1 tsp. salt
2 cloves garlic, minced
1/2 tsp. oregano
1 can (16 oz.) tomatoes
1/4 tsp. sweet basil
1 can (16 oz.) tomato sauce
1/4 tsp. black pepper
2 cups water
2 cups shredded cabbage
5 tsp. beef bouillon granules
1/2 cup small elbow macaroni

Brown beef in a large heavy skillet; drain. Add all ingredients except cabbage and macaroni.

Bring to a boil. Lower heat; cover and simmer 45 minutes.

Add cabbage and macaroni; bring to a boil and simmer untilvegetables are tender.

If you prefer a thinner soup, add additional water or broth.
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