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My Southern Mama's Italian Vegetable Soup

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“My Mama was all about frying chicken and cooking turnip greens with fatback but she could make a great "foreign" soup too. It's even better the next day. I usually double this and freeze some (make sure to use ground beef that has not been previously frozen if you do that). Great on a cold night with some crusty bread.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown beef in a large heavy kettle; drain. Add all the ingredients except macaroni. Bring to a boil; lower heat and simmer for 20 minutes.
  2. Add macaroni, bring to a boil again and simmer until vegetables are tender.
  3. *At this point you'll want to taste for salt; the original recipe calls for 1 tsp but I think that's a bit too much. Sprinkle with the parmesan cheese before serving.

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