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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I adopted this recipe from Recipezaar on February 13, 2005. Ingredients:
2 lbs lean ground beef |
1 cup onion, chopped (1 large) |
1 clove garlic, minced |
1 (28 ) can tomatoes |
1 (15 ) can kidney beans |
1 (12 ) can whole kernel corn |
1 cup celery, sliced, 2 stalks |
2 cups cabbage, shredded,abt 1/2 hd |
2 cups zucchini, sliced, 2 sm |
1 cup elbow macaroni, uncooked, or |
1 cup spaghetti, broken, uncooked |
2 cups water |
1/2 cup red wine or 1/2 cup water |
2 teaspoons beef bouillon, instant |
1 1/2 teaspoons salt |
1 1/2 teaspoons italian seasoning |
parmesan cheese, grated |
Directions:
1. Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown.
2. Drain off the excess fat.
3. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do.
4. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally.
5. Serve hot with the Parmesan cheese.
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