Italian Vegetable Soup

Carrots, celery, onions, cabbage, corn, and green beans -- this soup is full of vegetables! With ground beef, beans, and macaroni, a loaf of warm, crusty bread is all you need for a well-rounded dinner.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 441 Calories

Ingredients

• 2 cups water
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 (15.25 ounce) can whole kernel corn
• 1 (15 ounce) can green beans
• 1 (15 ounce) can tomato sauce
• 1 pound ground beef
• 1 cup chopped carrots
• 1 (14.5 ounce) can peeled and diced tomatoes
• 2 (19 ounce) cans kidney beans, drained and rinsed
• 5 teaspoons beef bouillon granules
• 1 tablespoon dried parsley
• 2 cups chopped cabbage
• 1 cup macaroni
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano

Recipe Instructions

Step 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.

Step 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.