AUNT BETTY'S MINESTRONE SOUP
Source: Elizabeth Severin

 

 
1 tsp vegetable oil
1 pound lean ground beef

                (we used veggie meat)
1 cup chopped onion
1 cup chopped celery
1 cup green pepper or zuchini
1 cup shredded cabbage
1 cup diced potatoes
1 cup sliced carrots
1 can 28 ounce diced tomatoes
6 cups water
2 tsp salt
1 tsp worcestershire sauce
1/4 tsp pepper
2 bay leaves


 ********  Do not add these last two ingredients until the last 30 minutes ***********
1 can red kidney beans (14 oz)      
1/2 cup macaroni

 


 
Wipe pot with oil. Add meat. Stir and break apart and cook until brown. Drain off any fat.  Add onion, celery, green pepper, cabbage, potatoes, carrots, tomatoes, water, salt, worcestershire sauce, salt and pepper.  Heat and simmer, covered, for one hour. 

 

****  Then add beans and macaroni and simmer another 30 minutes *******
 
Top each bowl with grated parmeson cheese if desired.

 

 

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