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    You are in: Home / Recipes / Rogene's Italian Vegetable Soup Recipe
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    Rogene's Italian Vegetable Soup

    Rogene's  Italian Vegetable Soup. Photo by Hill Family

    1/1 Photo of Rogene's Italian Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Hill Family's Note:

    This is some of the best soup out there--it should be canned and sold.

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    Units: US | Metric


    1. 1
      Brown beef in large heavy kettle; drain.
    2. 2
      Add all ingredients except cabbage and macaroni.
    3. 3
      Bring to boil.
    4. 4
      Lower heat, cover and simmer 20 minute add cabbage and macaroni; bring to a boil and simmer until vegetables are tender.
    5. 5
      Sprinkle with grated jack cheese before eating.

    Ratings & Reviews:

    • on February 09, 2009


      This was really tasty and filling! At first, I was going to use Italian-style stewed tomatoes instead of Cajun and mozzarella instead of Monterey Jack, because both ingredients didn't sound Italian to me. However, I decided to stick to the plan. I don't care what kind of vegetable soup you call it, it is delicious! As a matter of fact, I couldn't find Cajun-style stewed tomatoes anywhere, so I just used regular stewed tomatoes and 1 t. of Cajun spice mixture. I will be making this soup again! Thanks for posting, Hill Family. Made for Please Review My Recipe Tag Game.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rogene's Italian Vegetable Soup

    Serving Size: 1 (272 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 283.7
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 3.7 g
    Cholesterol 38.6 mg
    Sodium 835.1 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 5.7 g
    Sugars 5.7 g
    Protein 17.2 g

    The following items or measurements are not included:

    seasoning salt

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