Italian Vegetable Soup

My sister-in-law shared this delicious and easy recipe that is just scrumptious this time of year. It has quickly become a favorite at our home.

Italian Vegetable Soup

1 pound ground chuck
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrots
2 cloves garlic
16 oz. petite diced tomatoes
15 oz. tomato sauce
15 oz. light kidney beans, undrained
5 cups water
9 teaspoons beef bouillon
1 Tablespoon dried parsley
1 teaspoon salt
2 Tablespoons sugar
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon black pepper
2 cups shredded cabbage (I use Dole Slaw Mix in the bag)
1 can green beans
1/2 cup macaroni
fresh parmesan, shredded

Brown beef, onion and celery. Drain any fat. Add all remaining ingredients except cabbage, green beans and macaroni. Bring to boil, then cover and simmer on low temperature for 20-30 minutes. Add remaining ingredients and simmer until tender. Taste and adjust seasonings if necessary. Serve with parmesan.

Iron skillet cornbread, cheddar cheese cubes, crisp apple slices and red globe grapes make a great accompaniment to Italian vegetable soup (pictured in the lower corner!) I must have had a cornbread craving when taking the picture!