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Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.—Virginia Bauer, Botkins, Ohio


Servings

20 servings (5 quarts).

Total time

110 minutes


Ingredients

  • 2 cups coarsely chopped onions
  • 1 cup sliced celery
  • ¼ cup minced fresh parsley
  • ¼ cup canola oil
  • 2 garlic cloves (minced)
  • 5 cups beef broth
  • 2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes (drained)
  • 1 can (15 ounces) tomato sauce
  • 2 cups coarsely chopped cabbage
  • 1 cup sliced fresh carrots
  • 2 teaspoons dried basil or Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ pounds ground beef
  • ½ cups sliced zucchini
  • 1 cup cut fresh green beans
  • 1 can (16 ounces) kidney beans (rinsed and drained)
  • 1 can (15 ounces) garbanzo beans or chickpeas (rinsed and drained)
  • 1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
  • 1 cup grated Parmesan cheese


Method

  1. In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

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