ITALIAN VEGETABLE BOWL

Italian Vegetable Bowl image

I love to fix this hamburger vegetable stew on chilly fall and winter days. The tasty variety of ingredients and seasonings ensures this combination is a crowd-pleaser.

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

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Ingredients

1 pound lean ground beef (90% lean)
2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) Italian stewed tomatoes
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
3 beef bouillon cubes
2 garlic cloves, minced
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
2 cups shredded cabbage
1 cup cooked elbow macaroni
1 tablespoon minced fresh parsley

Steps:

In a Dutch oven or soup kettle over medium heat, cook beef until no longer pink; drain. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. Add cabbage, macaroni and parsley. Cook 20 minutes longer or until cabbage is tender.

Nutrition Facts : Calories 164 calories, Fat 3g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 716mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

*** Explore more Italian Vegetable Bowl Recipes »

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