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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I love to fix this hamburger vegetable stew on chilly fall and winter days. The tasty variety of ingredients and seasonings ensures this combination is a crowd-pleaser. Ingredients:
1 pound ground beef |
2 cups water |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) italian stewed tomatoes |
1 cup chopped carrots |
1 cup chopped celery |
1 cup chopped onion |
3 beef bouillon cubes |
2 garlic cloves, minced |
3/4 teaspoon dried oregano |
3/4 teaspoon dried basil |
1/2 teaspoon pepper |
2 cups shredded cabbage |
1 cup cooked elbow macaroni |
1 tablespoon minced fresh parsley |
Directions:
1. In a Dutch oven or soup kettle over medium heat, cook beef until no longer pink; drain. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. Add cabbage, macaroni and parsley. Cook 20 minutes longer or until cabbage is tender. Yield: 10 servings (2-1/2 quarts).
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