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.
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.
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