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(WOOD) Italian Vegetable Soup Recipe


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     (WOOD) Italian Vegetable Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   10 minutes

1 lb ground beef
1/2 yellow onion, diced
4 medium carrots, sliced (2 cups)
3 stalks celery, sliced (2 cups)
5 cups water
1 can beef broth
1 can diced tomato with juice
1 15 oz can tomato sauce
1 can kidney beans, drained and rinsed
1 1/2 TB beef bouillion
1.tsp salt
1 tsp dried basil
1 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp black pepper
1 cup frozen corn
1/2 head green cabbage, roughly chopped

Brown ground beef. with onions. Drain if desired. Add carrots, celery, water and beef broth to pot with meat and onions. Bring to boil. Add tomatoes, tomato sauce, kidney beans, bouillon, salt, basil, parsley, oregano, garlic and pepper.
Cover with lid. Bring to boil. Once boiling, reduce heat and simmer uncovered for 15-20 minutes until carrots are tender. Or longer is better if time permits.
Add corn. Taste broth and add additional salt if desired. Stir in cabbage. Cover and simmer for a few minutes more until corn is warm and cabbage is wilted.
Serve with Parmesan cheese and fresh parsley if desired.

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