Homestyle Minestrone Soup

Cindy1's Note:

This soup is so hearty and filling, but very healthy and low cal! We gobbled this up in two days! I chose not to add any pasta-the potatoes giving enough starch for me. If I decided to add 1 1/2 cups small pasta, i think i would cook it half-way, then add it at last 10 minutes and possibly add another 1/4 cup of water. This can also be made vegetarian by omitting the ground chuck. Enjoy!!!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 15

• 5 lbs lean ground chuck, browned and drained
• 1 bay leaf
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons coarse ground black pepper
• 1/2 teaspoon salt (I sometimes will add a few beef bouillion cubes to this soup, but then I cut the salt out altogether)
• 1 (14 1/2 ounce) can dark red kidney beans, simmered til the beans crack open
• 1 tablespoon garlic-flavored olive oil
• 1 1/2 cups sliced carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 5 cups water
• 2 cups potatoes, peeled and cubed,3/4 to 1 inch pieces
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons coarse ground black pepper
• 1 1/2 tablespoons italian seasoning
• 1/4 cup sweet basil
• 1 teaspoon salt
• 2 cups shredded cabbage (1 inch wide shreds)
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (14 1/2 ounce) can cut green beans, drained
• 1 (16 ounce) jar ragu spaghetti sauce ("Chunky Gardenstyle, Tomato, Garlic, & Onion")
• 3 (14 1/2 ounce) cans red gold stewed tomatoes
• grated parmesan cheese (, Optional)

Directions:

1. Browning ground chuck and seasonings in a medium-large frying pan, drain and set aside.
2. Simmer the kidney beans in a small sauce pan (The beans will crack open in about 20 minutes).
3. Chop, then saute the fresh vegetables in the olive oil, using a large stew pot, covered (about an 8 qt pot would be perfect).
4. When the onions and celery are somewhat clear, add the water, potatoes, and seasonings to the stew pot.
5. Cook on high heat til it comes to a boil, then turn the heat down to medium, cover and slowly boil for 8 minutes, or until the carrots are done.
6. Add the cabbage and let it cook, covered, for another 5-8 minutes, or until the potatoes seem to be half-cooked.
7. Add the ground chuck, kidney beans, and the remaining ingredients, bring to bubbling, then simmer for 10-15 minutes more, or until potatoes are done.
8. Don't allow the potatoes to cook too much or they will just fall apart.
9. Serve steaming hot with crackers& crusty buttered bread.
10. Sprinkle some parmesean cheese ontop, if you want.
11. For all you vegetarians, simply omit the ground chuck, cut down 1- 1/2 cups of water and I think it would taste great!
12. I hope you all enjoy my soup!

Reviews

[Melissa30]

This soup is absolutely wonderful and even better the next day and the next day...and you get the idea. I omitted the potatoes and used a box of Orzo pasta (I think 16oz.). Do not forget the parm. cheese, it makes it. My family loved it;husband, daughters ages 9&6. Will definitely make this again. Thank you for sharing.

[Don't Call Me Martha]

This is a delicious soup, although I am not sure how healthy 1/3 lb of beef for each serving is. I used 3 lbs of gr chuck and it was PLENTY meaty and my gang likes thick hearty soup.

[RussianMama]

Made with what I had and your inspiration. Didnt have: spaghetti sauce, carrots, cabbage or kidney beans. Instead I used: chopped spinach, garbanzo beans and 1# beef w/ chicken broth and water. So, different but definitely inspired by you!