Ingredients for Italian Vegetable Bowl
- 1 lb ground beef
- Water
- Kidney Beans
- 1 (15 ounce) can tomato sauce
- Stewed Tomatoes
- Carrot
- 1/2 cup chopped celery
- 1 large onion (chopped)
- Beef Bouillon Cubes
- Garlic Cloves
- Oregano
- Basil
- 1/4 tsp black pepper
- 1 cup shredded cabbage
- Elbow Macaroni
- Fresh Parsley
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How to Make Italian Vegetable Bowl
- Brown 1 lb ground beef in a large pot or Dutch oven over medium-high heat until cooked through. Drain off any excess grease.
- Add 1 large onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), 1 red bell pepper (chopped), 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup chopped carrots, and 1/2 cup chopped celery to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the vegetables are tender.
- Stir in 1 cup shredded cabbage, 1 cup cooked macaroni, and 1/4 cup chopped fresh parsley.
- Continue to cook for another 20 minutes, or until the cabbage is tender and heated through.
- Serve hot, topped with freshly grated Parmesan cheese and crusty French bread, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
27g
Fat
14g
Carbs
8g
