A thick and hearty soup (stew?) that’s packed with veggies.
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 14.5 oz can diced tomatoes
- 15 oz can tomato sauce
- 38 oz canned kidney beans, drained and rinsed
- 2 cups water
- 5 tsp beef bouillon granules
- 1 Tbsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 cups chopped cabbage
- 15.25 oz can whole kernel corn, drained
- 15 oz can green beans, drained
- 1 cup dried macaroni
How to make it
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. 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.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
