[CnD] Beef minestrone tried and True

Helen Whitehead hwhitehead at cogeco.ca
Sun Jul 9 13:17:09 EDT 2017


Beef minestrone
I made this on a hot summer day, Friday, July7, 2017. It was really good!
I didn't bother with the cheese though.
I cooked it for an hour, including the cooking of the macaroni.

Call me crazy, if you like, but, I had to use up some vegetables that I had
in my fridge, so I'm making a Beef Minestrone Soup.
I'll let you know, how it turned out.

Here are the changes I've made.

Beef minestrone

1 lb. ground beef
1 large onion, chopped
I didn't have a big one, so I used 2 small ones.

6 cups water
I used a carton of beef broth, and added 3 cups of water.

1 cup potatoes, peeled and cubed
I didn't measure, just peeled 2,
1 cup carrots, peeled and sliced
I used baby carrots, not sure how many there were, but sliced what I had
left.

1/2 cup celery, diced
1 cup cabbage, shredded
Probably more cabbage than that,

1 can (16-oz.) tomatoes
I used a 28 ounce can, of diced tomatoes,
1 cup cooked beans
I opened a can of peas and carrots the other day, at lunch time, before
checking to see what it was.
So I threw them in too.

1 small bay leaf
1/2 tsp. thyme
1/2 tsp. basil
I didn't have any basil, instead, I used Italian seasonings.
1 tsp. salt
1/8 tsp. ground pepper
1 cup dry macaroni
4 oz. shredded low-fat cheddar cheese, grated

Brown beef in skillet; add onions and cook until onions are clear. In a
large soup pot, combine beef with all other ingredients except macaroni and
cheese. Simmer for 1-2 hours. Add macaroni and simmer until noodles are
tender, 15 to 20 minutes. Remove bay leaf and serve, topped with shredded
cheese.




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