| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Italian |
Beans/legum, Cabbage |
14 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground chuck |
| 1 |
lg |
Onion; diced |
| 1 |
c |
Celery; sliced |
| 1 |
c |
Carrots; sliced |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Pound can tomatoes; with liquid |
| 15 |
|
Ounce can red kidney beans; with liquid |
| 15 |
|
Ounce can tomato sauce |
| 5 |
ts |
Beef bouillon granules |
| 1 |
tb |
Dried parsley |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Basil |
| 2 |
c |
Shredded cabbage |
| 1 |
c |
Green beans |
| 1/2 |
c |
Small elbow macaroni |
|
|
Parmesan cheese |
INSTRUCTIONS
Brown been in large Dutch oven. Drain fat. Add onion, celery, carrots,
garlic, tomatoes, tomato sauce, red Kidney beans, beef bouillon, parsley
flakes, salt, pepper, oregano and basil. Bring to a boil. Lower heat. Cover
and simmer for 20 minutes. Add cabbage, green beans and macaroni. Bring to
boil. Lower heat. Cover and cook for 10 minutes. (At this point soup can be
frozen for later use.) To reheat, turn into saucepan. Add 1/2 cup water to
each cup of soup. Bring to a boil. Cover and simmer for 10 minutes.
Sprinkle with Parmesan cheese.
Recipe By : bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #232
Date: Tue, 01 Oct 1996 14:01:19 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
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