Italian Vegetable Soup

This is another recipe from my cute sister-in-law, Brianna. This is what she says about this yummy soup recipe: "The Italian soup is great and we were able to freeze half of it since it made a lot so it's a good freezer meal."

Preparation time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 8 Servings

Ingredients:

• 1 lb. ground beef
• 1 cup onion, diced
• 1 cup carrots, chopped
• 1-16 oz. can diced tomatoes
• 1 can red kidney beans, drained and rinsed
• 5 tsp. beef bouillon granules (5 cubes)
• 1/2 tsp. sweet basil
• 2 cups shredded cabbage
• 1/2 cup small macaroni noodles
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1-8 oz. can tomato sauce
• 3 cups water
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/4 tsp. ground black pepper
• 1 cup green beans
• 1 can beef broth
• Parmesan cheese, for serving

Directions:

1. Brown beef, drain. 
2. Add all other ingredients and bring to a boil. 
3. Simmer until veggies are tender. 
4. Sprinkle with Parmesan cheese to serve.

*Recipe from Brianna Christensen