As a pastor's wife, I never miss a church supper. This vegetable-beef soup is my family's favorite. It's also a big favorite with the First Baptist Church "family" here in Alton! Sometimes, I will stir up a kettleful of soup at our local campground, too—it tastes wonderful indoors or out.
- 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
- 5 teaspoons beef bouillon granules
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon sweet basil
- 1/4 teaspoon black pepper
- 2 cups shredded cabbage
- 1 cup frozen or fresh green beans, cut in 1-inch pieces, optional
- 1/2 cup small elbow macaroni
- Parmesan cheese
- Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes.
- Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with the Parmesan cheese before serving. Yield: 12 servings.
Originally published as Italian Vegetable Soup in Country Woman September/October 1989, p29
Reviews for Italian Vegetable Beef Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review