Italian Vegetable Soup

• 1 lb. chopped meat
• 1 c. diced onion
• 1 c. sliced celery
• 1 c. sliced carrots
• 1 (16 oz.) can whole or stewed tomatoes
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can kidney beans (do not drain)
• 2 c. water
• 5 tsp. beef bouillon granules
• 1 Tbsp. dried parsley flakes
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. sweet basil
• 1/4 tsp. pepper
• 2 c. shredded cabbage
• 1 can green beans or 1 c. fresh
• 1/2 c. small elbow macaroni (optional)

1. Brown chopped meat.
2. Add all ingredients, except cabbage, beans and macaroni.
3. Bring to a boil; simmer until vegetables are done. Add cabbage, beans and macaroni.
4. Cook in slow cooker until vegetables are done.
5. Serve and eat hearty.

chopped meat, onion, celery, carrots, tomatoes, tomato sauce, kidney beans, water, beef bouillon granules, parsley flakes, salt, oregano, sweet basil, pepper, cabbage, green beans, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749885 (may not work)