Italian Vegetable Soup The Best Recipes

Cook and World

Monday, June 23, 2014

Italian Vegetable Soup

"Makes loads and is very, very good."

Ingredients :

1 pound ground pork
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
five teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
half of teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can complete kernel corn
1 (15 ounce) can inexperienced beans
1 cup macaroni

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H10M

Place floor pork in a big soup pot. Cook over medium warmness till frivolously browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, inexperienced beans and pasta. Bring to a boil, then lessen heat. Simmer until vegetables are tender and pasta is al dente. Add more water if wished.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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