Italian Vegetable Soup

It is definitely soup weather this weekend. I recently made the Italian Vegetable Soup my sister-in-law had served at a family gathering in December. For that dinner I'd taken Rosemary Focaccia (post from December) and there was some left that I'd put in the freezer. Perfect with the soup last week.

This soup is not only tasty, it gets tastier as leftovers! It is a good blend of seasonings and vegetables with ground beef and beans to give it substance. This recipe is a keeper for sure! I usually use 2 pounds of ground beef in a recipe preparation that calls for 1 pound, but this soup is so full of good taste and nutrition that 1 pound works well.

ITALIAN VEGETABLE SOUP                                    

1 lb. ground beef

1 cup diced onion

1 cup sliced celery

1 cup sliced carrots

2 cloves garlic, minced

1 16-oz can diced tomatoes

1 15-oz can tomato sauce

1 15-oz can red kidney beans, undrained

2 cups water

5 teaspoons beef bouillon granules

1 Tbsp. dried parsley flakes 

1 teaspoon salt

½ teaspoon oregano

½ teaspoon sweet basil

¼ teaspoon black pepper

2 cups shredded cabbage

½ cup small elbow macaroni

Parmesan cheese

Brown beef in large kettle; drain. Add all other ingredients except cabbage and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage and macaroni; bring to a boil and simmer until vegetables are tender. 

Add water or broth for a thinner soup. Sprinkle with Parmesan cheese when serving.