Rogene's Italian Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is some of the best soup out there-it should be canned and sold. Ingredients:
1 lb ground beef |
1 cup onion, diced |
1 cup celery, diced |
1 cup carrot, sliced |
2 garlic cloves, minced |
1 (16 ounce) can cajun-style stewed tomatoes |
5 teaspoons beef bouillon granules |
1 tablespoon dried parsley |
1 teaspoon seasoning salt |
1/2 teaspoon oregano |
1/2 teaspoon sweet basil |
1/4 teaspoon pepper |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can kidney beans, undrained |
2 cups water |
1 cup beef broth |
2 cups shredded cabbage |
2/3 cup small elbow macaroni |
monterey jack cheese, grated |
Directions:
1. Brown beef in large heavy kettle; drain.
2. Add all ingredients except cabbage and macaroni.
3. Bring to boil.
4. Lower heat, cover and simmer 20 minute add cabbage and macaroni; bring to a boil and simmer until vegetables are tender.
5. Sprinkle with grated jack cheese before eating.
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