Italian Vegetable Soup

Name: Italian Vegetable Soup
Ingredients: 1 lb. ground beef; 1 c. diced onions; 1 c. diced celery; 1 c. sliced carrots; 2 cloves garlic; 1 large can V-8 juice; 1 (15 oz.) can tomato sauce; 1 1/2 c. mixed vegetables (frozen); 4 c. water; 5 beef bouillon cubes; 1 Tbsp. parsley flakes; 1 tsp. salt; 1/2 tsp. oregano; 1/2 tsp. sweet basil; 1/2 tsp. pepper; 2 c. shredded cabbage; 1 c. elbow macaroni, cooked

17 ingredients

7 steps

Ingredients

1 lb. ground beef
1 c. diced onions
1 c. diced celery
1 c. sliced carrots
2 cloves garlic
1 large can V-8 juice
1 (15 oz.) can tomato sauce
1 1/2 c. mixed vegetables (frozen)
4 c. water
5 beef bouillon cubes
1 Tbsp. parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. pepper
2 c. shredded cabbage
1 c. elbow macaroni, cooked

Directions

1

Brown beef in large heavy kettle; drain.
2

Add all the ingredients, except cabbage and macaroni.
3

Bring to boil.
4

Lower heat; cover and simmer for an hour.
5

Add cabbage and macaroni. Bring to boil and simmer until vegetables are tender.
6

If you prefer a thinner soup, add additional water or broth.
7

Sprinkle with Parmesan cheese before serving.