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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 118.5
  • Total Fat: 6.1 g
  • Cholesterol: 21.3 mg
  • Sodium: 390.0 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.1 g

View full nutritional breakdown of Italian Vegetable Soup calories by ingredient
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Italian Vegetable Soup

Submitted by: GRACIEC


Number of Servings: 16

Ingredients

    1 lb. ground beef
    1 cup diced onion
    1 cup diced celery
    1 cup diced carrots
    2 cloves garlic, minced
    2 16-oz cans tomatoes
    1 15-oz can red kidney beans
    2 cups water
    5 beef bouillon cubes
    1 T dried parsley
    1 tsp salt
    1/2 tsp oregano
    1/2 tsp basil
    1/4 tsp black pepper
    2 cups chopped cabbage
    1/2 cup elbow macaroni

Directions

Brown beef. Add all other ingredients except cabbage and macaroni. Bring to boil. Lower heat and simmer 20 minutes. Add cabbage and macaroni. Boil and simmer until veggies are tender. More water may be added for thinner soup. Parmesan cheese may be sprinkled on if desired.

Number of Servings: 16

Recipe submitted by SparkPeople user GRACIEC.






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Member Ratings For This Recipe

  • Will definitely make again! Delicious & easy. I made the elbows separate and put them in bottom of bowl and ladeled the soup over it. I cooked the onions with the beef. Thanks! - 10/20/11

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  • This is very good, fills you up, is very tasty.
    Will be on the menu often in this house. - 2/9/09

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