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Ingredientes
- 1 lb Grnd chuck
- 1 lrg Onion, diced
- 1 c. Celery, sliced
- 1 c. Carrots, sliced
- 2 x Cloves garlic, chopped
- 1 lb can tomatoes, with liquid
- 15 ounce can red kidney beans, with liquid
- 15 ounce can tomato sauce
- 5 tsp Beef bouillon granules
- 1 Tbsp. Dry parsley
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Oregano
- 1/4 tsp Basil
- 2 c. Shredded cabbage
- 1 c. Green beans
- 1/2 c. Small elbow macaroni Parmesan cheese
Direcciones
- Brown been in large Dutch oven. Drain fat. Add in onion, celery, carrots, garlic, tomatoes, tomato sauce, red Kidney beans, beef bouillon, parsley flakes, salt, pepper, oregano and basil. Bring to a boil. Lower heat. Cover and simmer for 20 min. Add in cabbage, green beans and macaroni. Bring to boil. Lower heat. Cover and cook for 10 min. (At this point soup can be frzn for later use.) To reheat, turn into saucepan. Add in 1/2 c. water to each c. of soup. Bring to a boil. Cover and simmer for 10 min.
- Sprinkle with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 12 servings | |
| Calories 177 | |
| Calories from Fat 73 | 41% |
| Total Fat 8.1g | 10% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.47g | |
| Cholesterol 27mg | 9% |
| Sodium 615mg | 26% |
| Potassium 537mg | 15% |
| Total Carbs 15.84g | 4% |
| Dietary Fiber 5.3g | 18% |
| Sugars 4.64g | 3% |
| Protein 10.87g | 17% |
