Italian Vegetable Bowl

Name: Italian Vegetable Bowl
Ingredients: 1 lb ground beef; 2 cups water; 1 (16 ounce) can kidney beans, rinse and drain; 1 (15 ounce) can tomato sauce; 1 (14 ounce) can stewed tomatoes, italian; 1 cup carrot, chopped; 1 cup celery, chopped; 1 cup onion, chopped; 3 beef bouillon cubes; 2 garlic cloves, minced; 3/4 teaspoon oregano, dried; 3/4 teaspoon basil, dried; 1/2 teaspoon black pepper, ground; 2 cups cabbage, shredded; 1 cup elbow macaroni, cooked; 1 tablespoon fresh parsley, minced

16 ingredients

3 steps

Ingredients

1 lb ground beef
2 cups water
1 (16 ounce) can kidney beans, rinse and drain
1 (15 ounce) can tomato sauce
1 (14 ounce) can stewed tomatoes, italian
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
3 beef bouillon cubes
2 garlic cloves, minced
3/4 teaspoon oregano, dried
3/4 teaspoon basil, dried
1/2 teaspoon black pepper, ground
2 cups cabbage, shredded
1 cup elbow macaroni, cooked
1 tablespoon fresh parsley, minced

Directions

1

In a large pot or dutch oven brown the ground beef until cooked through. Drain the fat.
2

Combine the cooked beef with the next 12 ingredients; bring to a boil. Reduce heat and simmer 1 hour or until vegetables are tender.
3

Add the cabbage, macaroni and parsley. Cook 20 minutes more or until the cabbage is tender. We like to sprinkle fresh grated parmesan over our individual servings and serve with fresh french bread if desired.