Italian Vegetable Soup

Makes a lot and is very, very good.

Step: 1

Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.

Step: 2

Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Per Serving: 441 calories; protein 22.4g; carbohydrates 52.5g; fat 16.6g; cholesterol 48.4mg; sodium 1295mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.