Italian Beef Vegetable Soup
| Yield: | 14 Servings |
| Categories: | Beans, Cabbage |
| 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 |
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