Minestrone Soup
- 1 lb. ground beef
- 1 small onion, chopped
- 1 large stalk celery, sliced (not a bunch, just stalk)
- 1/4 small head cabbage, sliced
- 1 (14 1/2 oz.) can whole tomatoes (not drained)
- 1 small can tomato sauce
- salt and pepper
- 1 (10 1/2 oz.) garbanzo beans or lima (not drained)
- 1 (16 oz.) whole kernel corn (not drained)
- 3/4 c. medium-size shell macaroni
- 2 beef bouillon cubes
- 1/2 tsp. dried basil leaves
- In 5-quart Dutch oven or saucepot over high heat, cook onion, celery, beef and cabbage, stirring carefully so meat stays chunky. Cook until all juices evaporate and rest are lightly browned.
- Add tomatoes, beans and corn.
- (Use their liquids, do not drain juices off.)
- Add macaroni, bouillon and 2 1/2 cups water.
- Heat to boiling to break up tomatoes.
- Reduce heat.
- Cover and simmer at least 20 to 25 minutes until macaroni is cooked and vegetables are tender.
- If it is too thick, add more tomato juice.
ground beef, onion, stalk celery, head cabbage, tomatoes, tomato sauce, salt, garbanzo beans, whole kernel corn, shell macaroni, basil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=202826 (may not work)