Italian Vegetable Bowl

Name: Italian Vegetable Bowl
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 10 servings (2-1/2 quarts).
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

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.

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.

Nutrition 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.

Originally published as Italian Vegetable Bowl in 2000 Taste of Home Annual Recipes