Evening in Marseilles Soup
Submitted by: poolpooli683730
Ground beef, onion, celery, cabbage, frozen mixed vegetables, green pepper, chili con carne and elbow macaroni are cooked in tomato juice and bouillon, with Italian herbs, bay leaves and allspice for flavors.
Ingredients
- 1 1/2 lb. ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 beef or chicken bouillon cubes
- 1 Tbsp. mixed Italian herbs
- 5 ribs celery, chopped
- 1/2 small cabbage, chopped
- 1 box frozen mixed vegetables
- 46 oz. tomato juice
- 2 bay leaves
- 1/2 tsp. allspice
- 1 green pepper, chopped
- 1/2 cup chopped fresh Italian parsley
- 1 (15 oz.) can chili con carne with beans
- 1 cup elbow macaroni
- Salt and pepper to taste
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Method
Saute ground beef, onion and garlic. Drain off excess fat. Add remaining ingredients, except for the macaroni. Bring to a boil and simmer for 1 hour. Add macaroni and adjust seasonings. Add salt and pepper to taste; continue cooking until macaroni is tender. If soup is too thick, thin down with more water and bouillon cubes or with canned beef broth.
Notes: Serve with Parmesan cheese and Hard French Bread. This soup freezes well.
Number of Servings: 8
Submitted by: poolpooli683730 ( See all of poolpooli683730 Recipes )
