Minestrone Soup
Source of Recipe
"Nana" to Bubbe & Alex
1 1/2 lb. beef stew meat in 1 inch cubes
8 C. water
2 tsp. salt
1 1/2 C. (3 medium) chopped onions
1 C. (1 medium) sliced carrot
1 C. chopped celery
1 clove garlic, minced
2 sprigs fresh parsley, chopped
1/2 C. butter
2 C. (3 medium) chopped tomatoes
2 C. (2 medium) potatoes, in 1/2 inch cubes
1 C. (1 medium) unpeeled, sliced zucchini
1/2 C. uncooked long grain rice
15 oz. can kidney beans, drained
In Dutch oven, combine beef, water and salt. Cover and cook over medium
heat until mixture comes to a boil (10-12 minutes). Reduce heat to low,
continue cooking until meat is tender (about 1 hour). Meanwhile, in 10
inch skillet, combine onions, carrot, celery, garlic, parsley, and
butter. Cook over medium heat, stirring occasionally, until vegetables
are crispy tender (5-6 minutes). Add to beef along with remaining
ingredients except kidney beans. Continue cooking until heated through
(2-3 minutes). Season to taste. Makes 14 servings.
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