Beef Vegetable Soup Italian Minestrone
Ingredients
- beef soup bones
- 2
- 1/
- 2 lb blade chuck roast, cut into 1in chunks
- 1 0.5 lb stew beef, 1in cubed 2 1/2qt water
- pepper
- 2 tsp salt
- 4 carrots, chopped 1 onion, chopped
- hot red pepper, chopped
- 1/
- 2 cup celery leaves
- 1 can whole kernel corn 1 bay leaf
- 7 cup water 2 slices bacon, chopped
- 1 0.5 tsp salt 1 can kidney beans
- 4 potatoes, cubed 1/2 can green beans
- tomato sauce
- 1/
- 2 cup celery, diced
- 0.5 head cabbage, chopped 1/2 can green peas
- peas
- 1/
- 2 cup zucchini, thinly sliced
- 0.5 cup carrots, thinly sliced
Instructions
- 1
Drain corn and peas reserving liquid. Add liquid, 1 onion, diced
- 2
water, and bones in Dutch oven and bring to boil. 1/4 cups parsley flakes
- 3
Cover, reduce heat and simmer 1 hour. Add beef 2 cloves garlic, minced
- 4
cubes, salt and pepper, cover and simmer 1 hour 1/2 cups elbow macaroni
- 5
more. Add all except corn and peas. Cover and 1 can tomato paste
- 6
simmer 40 minutes. Add corn and peas. -Simmer 1 cup Coca-Cola
- 7
uncovered 30 minutes. Serve. 1 tbs olive oil
- 8
1 tbs Worcestershire sauce
- 9
1 tbs Italian seasoning
- 10
COWBOY SOUP 1 tsp each salt, pepper
- 11
2 potatoes, peeled and chunked In a large pot, place first six ingredients, cover and
- 12
1bl ground beef simmer about 2 E1/2 hours. Move to Dutch oven.
- 13
1 onion, chopped Fry bacon in skillet until crisp and add to Dutch oven.
- 14
2 tbs chili powder Add remaining ingredients. Cover and simmer about
- 15
1 can corn 30 minutes or until macaroni is tender. Serve with
- 16
bay leaf grated Parmesan cheese and Italian croutons.
- 17
1 can peas Thanks to Coca-Cola
- 18
1 can green beans
- 19
1 can baked beans