Italian Vegetable Soup -- Quad-Cities Online Recipe Book
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Italian Vegetable Soup

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A quick and easy soup to prepare for your family. Most of these items with the exception of the cabbage are probably in your kitchen. Tastes better the second day!

Ingredients

1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 can (16 ounces) tomatoes
1 can (15 ounces) tomato sauce
1 can (15 ounces) red kidney beans, undrained
2 cups water
2 beef bouillon cubes
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
2 cups shredded cabbage
1/2 cup small elbow macaroni
Parmesan cheese

Instructions

Brown beef and onion in heavy kettle. Drain. Add all the ingredients except the cabbage and macaroni. Bring to boil. Lower heat and cover, simmering for 20 minutes. Add cabbage and macaroni; bring back to a boil then simmer until vegetables are tender. Sprinkle with Parmesan cheese before serving. Yields 12 servings.

Elene Waters, Aledo




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