Italian Vegetable Soup
Ingrédients
- 1 lb. ground beef
- 1 c. diced onions
- 1 c. diced celery
- 1 c. sliced carrots
- 2 cloves garlic
- 1 large can V-8 juice
- 1 (15 oz.) can tomato sauce
- 1 1/2 c. mixed vegetables (frozen)
- 4 c. water
- 5 beef bouillon cubes
- 1 Tbsp. parsley flakes
- 1 tsp. salt
- 1/2 tsp. oregano
- 1/2 tsp. sweet basil
- 1/2 tsp. pepper
- 2 c. shredded cabbage
- 1 c. elbow macaroni, cooked
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 39kcalCalories
- 2.0gProtéines
- 0.2gGras
- 6.5gGlucides
- 2.4gSucres
- 1.7gFibres
- 0.64gSel
Instructions
1. Brown beef in large heavy kettle; drain.
2. Add all the ingredients, except cabbage and macaroni.
3. Bring to boil.
4. Lower heat; cover and simmer for an hour.
5. Add cabbage and macaroni. Bring to boil and simmer until vegetables are tender.
6. If you prefer a thinner soup, add additional water or broth.
7. Sprinkle with Parmesan cheese before serving.
