Italian Vegetable Soup

This is a soup recipe I have had for years. I think it came from a magazine. We all like it and even the little kids scrape their bowls clean. We eat it with crackers or bread and butter. It's a great way to get your veggies!



ITALIAN VEGETABLE SOUP

1 pound ground beef
1 cup diced onion
1 cup sliced carrots
2 cloves garlic (or 1 teaspoon garlic salt)
1-16 ounce chopped tomatoes
1-15 ounce tomato sauce
1-15 ounce red kidney beans, undrained
2 cups water
5 teaspoons beef bouillon
1 tablespoon parsley
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
2 cups shredded cabbage
1 cup fresh or frozen beans (I use our canned grean beans)
1/2 cup elbow macaroni

Brown beef and onion in a dutch oven. Drain. Add all ingredients except cabbage, beans and macaroni. Bring to a boil. Cover and simmer for 20 minutes. Add cabbage, beans and macaroni. Bring to a boil. Simmer until tender. Sprinkle with parmesan cheese.

* I added some extra water and a cup of noodles just because the kids like a few more noodles.