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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A hearty, warming soup perfect for cold weather! Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
1 garlic clove, minced |
1 cup shredded cabbage (or broken spaghetti) |
1/2 cup uncooked elbow macaroni |
1 (10 1/2 ounce) can condensed beef broth |
2 (10 1/2 ounce) soup cans water |
1 teaspoon dried italian herb seasoning |
2 medium celery ribs, thinly sliced (1 cup) |
1 small zucchini, sliced (1 cup) |
1 (28 ounce) can diced tomatoes, undrained |
1 (8 ounce) can kidney beans, rinsed and drained |
1 (8 ounce) can whole kernel corn, undrained |
grated parmesan cheese |
Directions:
1. Cook the beef, onion and garlic in a dutch oven, over medium heat, breaking up the meat. Drain.
2. Stir in remaining ingredients except cheese.
3. Heat to boiling; reduce heat to low and simmer, covered, 15 minutes.
4. Serve sprinkled with cheese.
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