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Italian Vegetable Beef Soup

August 9, 2016

A great soup with an Italian flair.  This recipe makes enough to share with others.  Kevin was able to bless several families with servings of this soup.  Just add some cornbread or Italian bread and you’ve got a complete meal.  Thank you Kickstarter Backers for supporting Kevin’s version of “Italian Vegetable Soup” from Mom’s Favorite Recipes. 


2 lb. ground beef, browned and fat drained

2 c. onions, diced

2 c. celery, chopped

2 c. carrots, sliced

4 cloves garlic, minced

32 oz. can tomatoes

30 oz can tomato sauce

1 (15- oz ) can kidney beans

1 (15 oz) can garbonzo beans

6 cups low sodium beef broth

2 Tbsp dried parsley

2 tsp. salt

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. black pepper

4 c. cabbage, shredded

1 c. elbow macaroni, uncooked

Grated Parmesan cheese, optional


Combine the first 15 ingredients in a stockpot; bring to a boil.  Lower heat; simmer for 20 minutes.  Add cabbage and macaroni; bring to a boil.  Reduce heat and simmer until vegetables are tender; sprinkle with Parmesan cheese before serving if desired.  Serve with Italian bread or cornbread.

From → Healthy, Italian, Soup

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