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Cooking

Exploring Womanhood > Heart of the Home > Cooking >Stews & Soups

Italian Vegetable Soup
by Wendy Kennedy

Ingredients:
1 lb ground beef, browned & drained
1 cup onions, chopped
1 cup celery, chopped
1 cup carrots, sliced
2 cloves garlic, minced
16 oz can tomatoes
15 oz can tomato sauce
15 oz can kidney beans
3 cups water
5 tsp beef bouillon granules
1 tbsp parsley
1 tsp salt
1/2 tsp oregano
1/2 tsp basil
1/4 tsp pepper
2 cups cabbage, chopped
1/2 cup macaroni
Optional Garnish: Parmesan cheese

Directions:
Put the first 15 ingredients in a large pot. Bring to a boil. Lower hear & simmer for 20 minutes. Add cabbage & macaroni, bring back to a boil. Lower heat & simmer until vegetables & macaroni are cooked. Sprinkle with parmesan cheese if desired before serving.

Makes 10 servings.

Wendy Kennedy owns and operates http://www.CanadianCountryGifts.com. Sign up for her free biweekly newsletter by visiting her website.

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