Italian Vegetable Soup

• 1 lb. ground beef
• 1 c. diced onions
• 1 c. diced celery
• 1 c. sliced carrots
• 2 cloves garlic
• 1 large can V-8 juice
• 1 (15 oz.) can tomato sauce
• 1 1/2 c. mixed vegetables (frozen)
• 4 c. water
• 5 beef bouillon cubes
• 1 Tbsp. parsley flakes
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. sweet basil
• 1/2 tsp. pepper
• 2 c. shredded cabbage
• 1 c. elbow macaroni, cooked

1. Brown beef in large heavy kettle; drain.
2. Add all the ingredients, except cabbage and macaroni.
3. Bring to boil.
4. Lower heat; cover and simmer for an hour.
5. Add cabbage and macaroni. Bring to boil and simmer until vegetables are tender.
6. If you prefer a thinner soup, add additional water or broth.
7. Sprinkle with Parmesan cheese before serving.

ground beef, onions, celery, carrots, garlic, tomato sauce, mixed vegetables, water, parsley flakes, salt, oregano, sweet basil, pepper, cabbage, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65656 (may not work)