Italian Vegetable Soup With Ground Beef

• 1 lb ground beef
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 2 (19 ounce) cans kidney beans, drained and rinsed
• 2 (14 1/2 ounce) cans low sodium beef broth
• 5 teaspoons beef bouillon granules
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 cups cabbage, chopped
• 2 cups frozen corn
• 2 cups frozen green beans (Italian Style, if available)
• 1 cup macaroni (ditalini style pasta is what I use)

1. 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, beef broth. Season with parsley, oregano and basil. Simmer for 20 minutes.
2. 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 broth. I find I like it more soupy than thick, so adjust liquid amounts accordingly by adding water or additional beef broth.

ground beef, onion, celery, carrot, garlic, tomatoes, tomato sauce, kidney beans, beef broth, beef bouillon granules, parsley, oregano, dried basil, cabbage, frozen corn, frozen green beans, macaroni

Taken from www.food.com/recipe/italian-vegetable-soup-with-ground-beef-410009 (may not work)