Beazell's Cook Book

Italian Vegetable Soup by Craig Wilkins

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2 lbs. ground beef or turkey
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2-16oz. cans tomatoes
2-15oz. cans tomato sauce
1-15oz. can red kidney beans (undrained)
2 cups broth (beef or chicken)
5 tsp. dry beef boullion (the granulated kind)
1 Tbsp. dried parsley flakes
1 tsp. salt
1-2 tsp. Beazell's Cajun Seasoning
½ tsp. oregano
½ tsp. sweet basil
¼ tsp. black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans
½ cup elbow macaroni (this must be the Italian part – CW)
Parmesan cheese (Italian part, part 2)

Brown the meat in a large skillet or sauce pan. Drain.
In an 8 quart pot, add all of the ingredients EXCEPT cabbage,  green beans & macaroni.
Bring to a boil. Lower heat, cover and simmer 20-30 minutes. Add cabbage, green beans, and macaroni. Simmer until tender.

Virginia told me one time that the macaroni was a "southern thang" and not really Italian. OK, use orzo or small penne pasta if you like! :)

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