Vegetable Soup

• 1 lb. ground beef
• 1 c. diced onion
• 1 c. chopped celery
• 1 c. sliced carrots
• 2 cloves garlic, minced
• 1 (16 oz.) can tomatoes (optional)
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can kidney beans, undrained
• 2 c. water
• 5 tsp. beef bouillon or 2 cubes dissolved in the water
• 1 Tbsp. parsley flakes
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/4 tsp. black pepper
• 1 c. frozen, canned or fresh green beans

1. Brown beef in heavy kettle; drain.
2. Add all ingredients except green beans.
3. Bring to boil; lower heat, cover and simmer 20 minutes.
4. Add green beans; bring to boil and simmer until beans are tender.
5. Add more water if you prefer a thinner soup. Sprinkle with cheese before serving.
6. Yield:
7. 12 servings.

ground beef, onion, celery, carrots, garlic, tomatoes, tomato sauce, kidney beans, water, beef bouillon, parsley flakes, salt, oregano, basil, black pepper, frozen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=265306 (may not work)