Italian Vegetable Soup

Name: Italian Vegetable Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 5 teaspoons beef bouillon granules; 473 milliliters chopped cabbage; 1 kilograms kidney beans, drained and rinsed; 425 grams tomato sauce; 411 grams peeled and diced tomatoes; 237 milliliters chopped carrots; 237 milliliters chopped celery; 1 teaspoons dried basil; 1 Tbsp dried parsley; 2 cloves garlic, minced; 425 grams green beans; 454 grams ground beef; 237 milliliters macaroni; 237 milliliters chopped onion; 1 teaspoons dried oregano; 473 milliliters water; 432 grams whole kernel corn

Need a dairy free main course? Italian Vegetable Soup could be an amazing recipe to try. This recipe makes 8 servings with 416 calories, 23g of protein, and 13g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of celery, cabbage, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Place ground beef in a large soup pot. Cook over medium heat until evenly browned.

Ingredients you will need

Ground Beef

Soup

Equipment you will use

Pot

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.

Ingredients you will need

Tomato Sauce