Italian Vegetable Soup

• 1 lb. ground beef
• 1 c. diced onions
• 1 c. chopped celery
• 1 c. chopped carrots
• 2 cloves garlic, minced
• 1 can (16 oz.) tomatoes
• 1 can (15 oz.) tomato sauce
• 1 can (15 oz.) red kidney beans
• 2 c. water
• 1 cube beef bouillon
• 1 Tbsp. parsley flakes
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. sweet basil
• 1/4 tsp. black pepper
• 2 c. shredded cabbage
• 1 c. frozen peas or green beans
• 1/2 c. elbow macaroni

1. Brown beef; add all the ingredients except cabbage, green beans and macaroni into large pot.
2. Bring to a boil.
3. Lower heat; cover and simmer 20 minutes.
4. Add cabbage, green beans and macaroni; simmer until everything is tender.
5. Sprinkle with shredded Velveeta before serving.

ground beef, onions, celery, carrots, garlic, tomatoes, tomato sauce, red kidney beans, water, beef bouillon, parsley flakes, salt, oregano, sweet basil, black pepper, cabbage, frozen peas, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675012 (may not work)