Italian Vegetable Beef Soup Recipe

Ingredients

1 pound ground beef1 cup diced onion1 cup sliced celery1 cup sliced carrots2 cloves garlic, minced1 can (16 ounces) tomatoes1 can (15 ounces) tomato sauce1 can (15 ounces) red kidney beans, undrained2 cups water5 teaspoons beef bouillon granules1 tablespoon dried parsley flakes1 teaspoon salt1/2 teaspoon oregano1/2 teaspoon sweet basil1/4 teaspoon black pepper2 cups shredded cabbage1 cup frozen or fresh green beans, cut in 1-inch pieces, optional1/2 cup small elbow macaroniParmesan cheese

Preparation

Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes.

Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with the Parmesan cheese before serving.