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Italian Vegetable Soup (Jenn)
1 lb. ground beef, browned; 1 c. onion diced; 1 c. celery (sliced); 1 c. carrots (sliced); 1 (16 oz.) can tomatoes; 1 (15 oz.) can tomato sauce; 1 (15 oz.) can red kidney beans (undrained); 2 c. water; 5 t. beef bouillon granules; 1 T. parsley; 1 t. salt; ½ t. oregano; ½ t. sweet basil; ¼ t. black pepper. Simmer 20 minutes. Add: 2 c. cabbage (shredded); 1 c. frozen green beans, ½ c. small elbow macaroni. Bring to boil and simmer till everything is done. |