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Italian Vegetable Bowl

Italian Vegetable Bowl
I love to fix this hamburger vegetable stew on chilly fall and winter days. The tasty variety of ingredients and seasonings ensures this combination is a crowd-pleaser.
10 ServingsPrep: 15 min. Cook: 1 hour 20 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 2 cups water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 3 beef bouillon cubes
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 2 cups shredded cabbage
  • 1 cup cooked elbow macaroni
  • 1 tablespoon minced fresh parsley

Directions

  • In a Dutch oven or soup kettle over medium heat, cook beef until no
  • longer pink; drain. Add the next 12 ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 1 hour or until the vegetables are
  • tender. Add cabbage, macaroni and parsley. Cook 20 minutes longer or
  • until cabbage is tender. Yield: 10 servings (2-1/2 quarts).
© Taste of Home 2013

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Italian Vegetable Bowl (continued)

Nutrition Facts: 1 cup equals 164 calories, 3 g fat (1 g saturated fat), 22 mg cholesterol, 716 mg sodium, 19 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013