Minestrone Soup

Name: Minestrone Soup
Ingredients: 1 lb. ground beef; 1 small onion, chopped; 1 large stalk celery, sliced (not a bunch, just stalk); 1/4 small head cabbage, sliced; 1 (14 1/2 oz.) can whole tomatoes (not drained); 1 small can tomato sauce; salt and pepper; 1 (10 1/2 oz.) garbanzo beans or lima (not drained); 1 (16 oz.) whole kernel corn (not drained); 3/4 c. medium-size shell macaroni; 2 beef bouillon cubes; 1/2 tsp. dried basil leaves

12 ingredients

8 steps

Ingredients

1 lb. ground beef
1 small onion, chopped
1 large stalk celery, sliced (not a bunch, just stalk)
1/4 small head cabbage, sliced
1 (14 1/2 oz.) can whole tomatoes (not drained)
1 small can tomato sauce
salt and pepper
1 (10 1/2 oz.) garbanzo beans or lima (not drained)
1 (16 oz.) whole kernel corn (not drained)
3/4 c. medium-size shell macaroni
2 beef bouillon cubes
1/2 tsp. dried basil leaves

Directions

1

In 5-quart Dutch oven or saucepot over high heat, cook onion, celery, beef and cabbage, stirring carefully so meat stays chunky. Cook until all juices evaporate and rest are lightly browned.
2

Add tomatoes, beans and corn.
3

(Use their liquids, do not drain juices off.)
4

Add macaroni, bouillon and 2 1/2 cups water.
5

Heat to boiling to break up tomatoes.
6

Reduce heat.
7

Cover and simmer at least 20 to 25 minutes until macaroni is cooked and vegetables are tender.
8

If it is too thick, add more tomato juice.