Italian Vegetable Beef Soup

A thick and hearty soup (stew?) that’s packed with veggies.

Ingredients

• 1 lb ground beef
• 1 c. onion, chopped
• 1 c. celery, chopped
• 1 c. carrots, chopped
• 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 noodles

Directions

1. Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat.
2. Stir in onion, celery, and carrots, sweat for 5 minutes.
3. Add the minced garlic, diced tomatoes, tomato sauce, kidney beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
4. Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until all vegetables are tender and the pasta is al dente, about 10-15 minutes. Add more water if needed. Salt and pepper to taste.