Italian Vegetable Soup

• 1 lb. ground round
• 1 c. each, diced onion, sliced celery and sliced carrots
• 2 cloves garlic, minced
• 1 can (16 oz.) tomatoes
• 1 can (15 oz.) tomato sauce
• 1 can (15 oz.) kidney beans (undrained)
• 2 c. water
• 5 tsp. beef bouillon granules
• 1 Tbsp. dried parsley flakes
• 1 tsp. salt
• 1/2 tsp. each oregano and basil
• 1/4 tsp. pepper
• 2 c. shredded cabbage
• 1 c. frozen or fresh green beans
• 1/2 c. small elbow macaroni

1. Brown ground round in large heavy kettle; drain if necessary. Add rest of ingredients except cabbage, green beans and macaroni. Bring to boil and simmer 20 minutes, covered.
2. Add rest and bring to boil, then simmer until all is tender.
3. If you like thinner soup, add more water.
4. Makes 12 servings.

ground round, onion, garlic, tomatoes, tomato sauce, kidney beans, water, beef bouillon granules, parsley flakes, salt, oregano, pepper, cabbage, green beans, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908660 (may not work)