This is one of our favorite soups to make in the fall. Hearty and Delicious!

Fresh Vegetable Soup

  • Servings: 4
  • Time: 1 Hour
  • Difficulty: easy
  • Print
SOUP
Ingredients:
  • 2 T. oil
  • 2 c chopped onion
  • 5 garlic cloves, minced
  • 2 c chopped celery
  • 2 c cut green beans (frozen work well)
  • 1 ½ cups corn
  • 1 c sliced carrot
  • 1 zucchini, sliced
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • 4 cans (14.5 oz) beef broth
  • 1 can (14.5 oz.) kidney beans, rinsed
  • 2 cans (14.5 oz.) diced tomatoes
  • 2/3 c uncooked macaroni
  • 1 (8 oz.) can tomato sauce
  • 2 c shredded green cabbage
  • Salt, if needed
  • ¾ tsp. pepper
  • 1 c grated parmesan cheese
Directions:
  1. Saute’ onion and garlic in large pan.
  2. Stir in celery and next 9 ingredients. Bring to a boil; cover, reduce heat and simmer 30 min.
  3. Add tomatoes, macaroni and tomato sauce. Bring to a boil; cover, reduce heat and simmer 20 minutes or until pasta is tender.
  4. Add cabbage, salt and pepper; cook 5 min. or until cabbage wilts.
  5. Serve with cheese.

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