Italian Vegetable Soup

Ingredients   1 pound ground beef 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrots 2 cloves minced garlic 1 can (14.5 oz) peeled and diced tomatoes 1 can (15oz) tomato sauce 2 cans (19 oz each) kidney beans drained and rinsed 3-4 cups water  5 teaspoon beef bouillon granules 1 tablespoon dried parsley 1/2 teaspoon dried oregano 1/2 dried basil 2 cups chopped cabbage 1 can (15 oz) whole kernel sweet corn drained 1 can (15oz) green beans drained 1-2 cup uncooked macaroni or ritoni noodles   Directions   Place ground beef in a large soup pot and brown evenly over medium heat. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, kidney beans, water and bouillon. Add parsley, oregano and basil. Bring to a boil, reduce heat and simmer for 20 minutes.   Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat to a simmer and cook until vegetables and pasta are tender. Stir occasionally. Add more water if needed or desired.

Beef Stew

Ingredients   2# beef stew meet cut into 1 inch cubes 1/3 cup all purpose flour 1/2 tsp salt 1/2 tsp ground black pepper 2 cloves garlic minced 1 bay leaf 1 tsp paprika 1 tsp Worcestershire sauce 1 onion (sweet, med-large) chopped 1 14.5 oz can beef broth 3-6 potatoes (depending on size) cubed 1-2 cups sliced carrots 1 stalk celery sliced 1 14.5 oz can of diced tomatoes with juice **1 14.5 oz can of green beans drained**     Directions   Place meat in slow cooker. Mix flour with salt and pepper, pou over meat and stir until meat is well covered. Stir in remaining ingredients except green beans. Cover and cook 4-6 hours on high or 10-12 hours on low **Add green beans during the last hour of cooking or they will turn to mush.**