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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another one of my favorite soups. Recipe is from Betty Crocker with a few slight changes. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
1 garlic clove, crushed |
1 1/4 cups water or 1 1/4 cups chicken broth or 1 1/4 cups beef broth |
1 stalk celery, thinly sliced (about 1 cup) |
1 small zucchini, sliced (about 1 cup) |
1 cup shredded cabbage |
1/2 cup uncooked elbow macaroni or 1/2 cup broken spaghetti |
2 teaspoons instant beef bouillon (dry) |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1 (28 ounce) can whole tomatoes, undrained |
1 (8 ounce) can kidney beans, undrained |
1 (8 ounce) can whole kernel corn, undrained |
grated parmesan cheese |
Directions:
1. Cook and stir ground beef, onion and garlic in Dutch oven until beef is brown; drain.
2. Stir in remaining ingredients except cheese; break tomatoes with fork.
3. Heat to boiling, reduce heat.
4. Cover and simmer, stirring occasionally, until macaroni is tender, about 15 minutes.
5. Serve with cheese.
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