Italian Vegetable Bowl

• 1 pound lean ground beef (90% lean)
• 2 cups water
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 3 beef bouillon cubes
• 2 garlic cloves, minced
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 1/2 teaspoon pepper
• 2 cups shredded cabbage
• 1 cup cooked elbow macaroni
• 1 tablespoon minced fresh parsley

1. In a Dutch oven or soup kettle over medium heat, cook beef until no longer pink; drain. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. Add cabbage, macaroni and parsley. Cook 20 minutes longer or until cabbage is tender.

ground beef, water, kidney beans, tomato sauce, italian stewed tomatoes, carrots, celery, onion, garlic, oregano, basil, pepper, cabbage, macaroni, parsley

Taken from www.tasteofhome.com/recipes/italian-vegetable-bowl/ (may not work)