1/2 pound ground beef
16 ounces frozen italian mixed vegetables
2 cans water
2 cups shredded cabbage
grated parmesan cheese
1 can condensed tomato soup
1 teaspoon dried basil
1/2 cup elbow macaroni, uncooked
Servings: 6
In a soup pot, cook beef until well browned. Drain off fat. Stir in frozen 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 grated cheese.
16 ounces frozen italian mixed vegetables
2 cans water
2 cups shredded cabbage
grated parmesan cheese
1 can condensed tomato soup
1 teaspoon dried basil
1/2 cup elbow macaroni, uncooked
Servings: 6
In a soup pot, cook beef until well browned. Drain off fat. Stir in frozen 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 grated cheese.