Italian Vegetable Soup(Tops Recipe)

• 1 lb. ground chuck
• 1 c. sliced celery
• 2 cloves garlic, minced
• 1 (16 oz.) can tomatoes, diced
• 4 c. water
• 1 Tbsp. dried parsley flakes
• 1 tsp. salt
• 1 1/2 tsp. basil
• 1 c. (or can) green beans
• Parmesan cheese to taste (optional)
• 1 c. diced onion
• 1 c. sliced carrots
• 1 (16 oz.) can tomato sauce
• 1 (15 oz.) can kidney beans, undrained
• 5 beef bouillon cubes
• 1/2 tsp. pepper
• 1/2 tsp. oregano
• 2 c. shredded cabbage
• 1/2 c. macaroni (optional)

1. Brown meat; drain well.
2. Add all ingredients except cabbage, beans and macaroni.
3. Bring to boil, lower heat, cover and simmer 30 to 40 minutes.
4. Add cabbage, green beans and macaroni.
5. Bring to boil and simmer until vegetables are tender.
6. Sprinkle with cheese.

ground chuck, celery, garlic, tomatoes, water, parsley flakes, salt, basil, green beans, parmesan cheese, onion, carrots, tomato sauce, kidney beans, pepper, oregano, cabbage, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921225 (may not work)