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Italian Vegetable Soup
Italian Vegetable Soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Hearty vegetable soup with beef, beans, and macaroni. Pair with warm crusty bread for a satisfying meal.
Ingredients:
  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 (19 ounce) cans kidney beans, drained and rinsed
  • 2 cups water
  • 5 teaspoons beef bouillon granules
  • 1 tablespoon dried parsley
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 2 cups chopped cabbage
  • 1 (15.25 ounce) can whole kernel corn
  • 1 (15 ounce) can green beans
  • 1 cup macaroni
Instructions:
  • In a large soup pot, brown the ground beef over medium heat. Drain excess fat. Add onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water, and bouillon. Season with parsley, oregano, and basil. Simmer for 20 minutes.
  • Add in the colorful combination of cabbage, corn, green beans, and pasta. Bring the mixture to a boil, then lower the heat to simmer until the veggies are tender and the pasta is perfectly al dente. Adjust by adding more water if necessary.

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