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8 ounce Beef, Ground
1 pound Vegetables, Mixed
2 cup Water
2 cup Cabbage, Shredded
1 can Tomato Soup, Condensed
1 teaspoon Basil
½ cup Macaroni, Uncooked
In a soup pot, cook beef until well browned. Drain off fat. Stir in frozen italian vegetables, undiluted soup, water and basil. Heat to boiling, stirring occasionally. Simmer 15 minutes. Stir in cabbage and elbow macaroni. Cook until tender. Sprinkle with parmesan cheese.
1 pound Vegetables, Mixed
2 cup Water
2 cup Cabbage, Shredded
1 can Tomato Soup, Condensed
1 teaspoon Basil
½ cup Macaroni, Uncooked
In a soup pot, cook beef until well browned. Drain off fat. Stir in frozen italian vegetables, undiluted soup, water and basil. Heat to boiling, stirring occasionally. Simmer 15 minutes. Stir in cabbage and elbow macaroni. Cook until tender. Sprinkle with parmesan cheese.
