Italian Vegetable Soup
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A home-kitchen version of italian vegetable soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 lb. ground beef
- 1 c. diced onions
- 1 c. diced celery
- 1 c. sliced carrots
- 2 cloves garlic
- 1 large can V-8 juice
- 1 (15 oz.) can tomato sauce
- 1 1/2 c. mixed vegetables (frozen)
- 4 c. water
- 5 beef bouillon cubes
- 1 Tbsp. parsley flakes
- 1 tsp. salt
- 1/2 tsp. oregano
- 1/2 tsp. sweet basil
- 1/2 tsp. pepper
- 2 c. shredded cabbage
- 1 c. elbow macaroni, cooked
Method
Brown beef in large heavy kettle; drain.
Add all the ingredients, except cabbage and macaroni.
Bring to boil.
Lower heat; cover and simmer for an hour.
Add cabbage and macaroni. Bring to boil and simmer until vegetables are tender.
If you prefer a thinner soup, add additional water or broth.
Sprinkle with Parmesan cheese before serving.
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