Garden Fresh Vegetable Soup

Recipe by Hey Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired.
  • If not using meat, melt butter in the pot.
  • Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat.
  • Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes.
  • Add tomato sauce, tomatoes, and macaroni; continue cooking, covered, until macaroni is tender.
  • At this point you can cool the soup, cover it and refrigerate it to reheat and continue the recipe.
  • Add cabbage and cook, covered, just until cabbage wilts, about 5 minutes.
  • Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings.
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