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Categories:
lean ground beef onion celery carrots garlic tomatoes red kidney beans water beef bouillon granules parsley salt oregano sweet basil black pepper cabbage elbow macaroni Parmesan cheese
Viewed: 61 - Published at: 7 years agoIngredients
- 1 lb. lean ground beef
- 1 c. diced onion
- 1 c. sliced celery
- 1 c. sliced carrots
- 2 cloves garlic, minced
- 1 (16 oz.) can tomatoes
- 1 (16 oz.) can red kidney beans (undrained)
- 2 c. water
- 5 tsp. beef bouillon granules
- 1 Tbsp. dried parsley
- 1 tsp. salt
- 1/2 tsp. oregano
- 1/2 tsp. sweet basil
- 1/4 tsp. black pepper
- 2 c. shredded cabbage
- 1/2 c. small elbow macaroni
- Parmesan cheese
Method
- Brown beef in large heavy skillet; drain.
- Add all ingredients, except cabbage and macaroni.
- Bring to boil.
- Lower heat; cover and simmer until vegetables are tender.
- If you prefer a thinner soup, add more water.
- Sprinkle with Parmesan cheese before serving.
