Servings: 8
ground beef
chopped onion
chopped celery
chopped carrots
garlic, minced
peeled and diced tomatoes
tomato sauce
kidney beans, drained and rinsed
beef bouillon granules
dried parsley
dried oregano
dried basil
chopped cabbage
whole kernel corn
green beans
Italian Vegetable Soup
0 m
0 m
Ready in:
0 m
  1. Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  2. Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.