Italian Vegetable Bowl Recipe

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Italian Vegetable Bowl Recipe

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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.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour 20 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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).
Originally published as Italian Vegetable Bowl in Taste of Home Annual Recipes Annual 2000, p98

Nutritional Facts

1 cup: 164 calories, 3g fat (1g saturated fat), 22mg cholesterol, 716mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.

  • 1 pound lean ground beef (90% lean)
  • 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
  1. 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).
Originally published as Italian Vegetable Bowl in Taste of Home Annual Recipes Annual 2000, p98

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