So it’s the beginning of the year, and like I said, let’s continue with our new traditions, starting with making a fresh pot of simmering soup. I would like to take credit for the soup recipe, but I can’t, it is a recipe from a Betty Crocker cookbook, from years ago, but we love it.
Minestrone soup:
- 2# ground beef
- 1 large onion chopped
- 1 clove of garlic. Chopped
- 1 can, 28 oz. Whole tomatoes
- 1 can, 15 oz. Kidney beans
- 1 can, 12 oz. Whole kernal corn
- 2 stalks of celery, sliced
- 2 cups, shredded cabbage
- 2 small zucchini, sliced
- 1 cup, uncooked elbow macaroni
- 3 cups water
- 1/2 cup red wine or water
- 2 t. Instant beef bouillon
- 1 1/2 t salt
- 1 1/2 t Italian seasoning
Cook and stir ground beef, onion and garlic in a Dutch oven, until beef is light brown, and drain . Stir in tomatoes, with liquid, kidney beans, with liquid, and remaining ingredients. Heat to boiling, reduce heat. Cover and simmer, stirring occasionally, until macaroni and vegetables are tender, about 10 minutes.
Now comes the best part, ladle it in bowls, serve it with some warm crusty bread, and some great conversation.
Natilie Cavnar is a cooking fanatic who loves to try new recipes, and create some of her own, ask her what you want at thenormalchef@gmail.com.
