Italian Vegetable Soup
Makes a lot and is very, very good.
ground beef
1
pound
chopped onion
1
cup
chopped celery
1
cup
chopped carrots
1
cup
garlic, minced
2
cloves
peeled and diced tomatoes
1
(14.5 ounce) can
tomato sauce
1
(15 ounce) can
kidney beans, drained and rinsed
2
(19 ounce) cans
water
2
cups
beef bouillon granules
5
teaspoons
dried parsley
1
tablespoon
dried oregano
½
teaspoon
dried basil
½
teaspoon
chopped cabbage
2
cups
whole kernel corn
1
(15.25 ounce) can
green beans
1
(15 ounce) can
macaroni
1
cup
 Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
