Minestrone Soup
From the kitchen of Kathy Absher
INGREDIENTS
1 ½ lbs hamburger
1 medium onion, chopped
½ C chopped green pepper
¾ C chopped celery
¼ C chopped fresh parsley
3 carrots, peeled and sliced
½ box chopped, frozen spinach
(more below)
1 medium onion, chopped
½ C chopped green pepper
¾ C chopped celery
¼ C chopped fresh parsley
3 carrots, peeled and sliced
½ box chopped, frozen spinach
(more below)
DIRECTIONS
- Fry hamburger; add onions, celery, green pepper and cook for 5-10 minutes
- Drain fat
- Add parsley, carrots, and spinach
- Add just enough water to cover vegetables.
- Cover and simmer until carrots are tender (about 15-20 minutes)
- Add the following:
1 can kidney beans, drained and rinsed
1 large can (28 oz) tomato sauce
1 large can (28 oz) diced tomatoes
1 large can (from above) water
1 cube beef bouillon
1 ½ tsp garlic powder
1 tsp oregano
Salt & pepper to taste
1 large can (28 oz) tomato sauce
1 large can (28 oz) diced tomatoes
1 large can (from above) water
1 cube beef bouillon
1 ½ tsp garlic powder
1 tsp oregano
Salt & pepper to taste
- Simmer 3-4 hours, stirring occasionally
Small pasta shells
- Before serving, cook small pasta shells until just done (in a separate pot of boiling water). Rinse and store until ready to serve soup.
- Add the pasta to each bowl and then pour soup over. Don’t add pasta to soup because they get overdone and thicken the soup, making it too starchy.