Beefy Italian Soup

[Domestic_Goddess]

( Before making soup, read *note a bottom of page )

 

Beefy Italian Soup

 

1 lb (85% lean) ground round

1 tsp salt

¼ tsp pepper

1 cup onions, chopped

1 cup carrots, thinly sliced

1 cup celery, chopped or thinly sliced

2 cloves garlic, minced

1 (14.5 oz.) can tomatoes, cut-up

2 (8 oz.) cans tomato sauce

2 cups water

4 tsp beef bouillon granules

1 (10-½ oz.) can Campbell's Beef Broth

1 tbsp dried parsley

½ tsp dried basil

½ tsp dried oregano

2 cups cabbage, chopped

1 (16 oz.) can Bush's Dark Red Kidney Beans, drained

½ cup macaroni

Grated Parmesan cheese, for garnishing (optional)

 

In a large pot or Dutch Oven, add the ground round.

Season with salt and pepper.

Brown the ground round slightly (DO NOT DRAIN OFF EXCESS GREASE).

Add the onions, carrots and celery to the pot.

Simmer beef and vegetables for 5 minutes; stirring occasionally.

Add the minced garlic, tomatoes, tomato sauce, water, beef granules,

canned broth, parsley, basil and oregano, cabbage, kidney beans and macaroni.

Bring to a boil, reduce heat, and simmer for 20 minutes.

Ladle soup into bowls, and top each with desired amount of Parmesan cheese.

Makes 8-10 servings.

 

*Note: I only added about 1/2 to 2/3 cup of the chopped onions,

plus I substituted thinly sliced baby carrots for the reg. sliced carrots.

This recipe originally called for 5 teaspoons of beef granules,

plus 3 cups of water, but I only had 4 teaspoons of beef granules,

( which I added along with the 2 cups of water, and a (10-½ oz.) can of beef broth ).