Homestyle Minestrone Soup

Name: Homestyle Minestrone Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 15-20 serving(s)
Ingredients: 2267.96 g lean ground chuck, browned and drained; 1 bay leaf; 7.39 ml garlic powder; 7.39 ml coarse ground black pepper; 2.46 ml salt (I sometimes will add a few beef bouillion cubes to this soup, but then I cut the salt out altogether); 411.06 g can dark red kidney beans, simmered til the beans crack open; 14.79 ml garlic-flavored olive oil; 354.88 ml sliced carrots; 236.59 ml chopped onion; 236.59 ml chopped celery; 118.29 ml chopped green bell pepper; 1182.95 ml water; 473.18 ml potatoes, peeled and cubed,3/4 to 1 inch pieces; 7.39 ml garlic powder; 7.39 ml coarse ground black pepper; 22.18 ml italian seasoning; 59.14 ml sweet basil; 4.92 ml salt; 473.18 ml shredded cabbage (1 inch wide shreds); 432.33 g can whole kernel corn, drained; 411.06 g can cut green beans, drained; 453.59 g jar ragu spaghetti sauce ("Chunky Gardenstyle, Tomato, Garlic, & Onion"); 3 (1233.20 g) can red gold stewed tomatoes; grated parmesan cheese (, Optional)

Submitted by Cindy1

"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!!!"

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photo by lauralie41

Ready In:: 50mins
Ingredients:: 24
Serves:: 15

ingredients

2267.96 g lean ground chuck, browned and drained
1 bay leaf
7.39 ml garlic powder
7.39 ml coarse ground black pepper
2.46 ml salt (I sometimes will add a few beef bouillion cubes to this soup, but then I cut the salt out altogether)
411.06 g can dark red kidney beans, simmered til the beans crack open
14.79 ml garlic-flavored olive oil
354.88 ml sliced carrots
236.59 ml chopped onion
236.59 ml chopped celery
118.29 ml chopped green bell pepper
1182.95 ml water
473.18 ml potatoes, peeled and cubed,3/4 to 1 inch pieces
7.39 ml garlic powder
7.39 ml coarse ground black pepper
22.18 ml italian seasoning
59.14 ml sweet basil
4.92 ml salt
473.18 ml shredded cabbage (1 inch wide shreds)
432.33 g can whole kernel corn, drained
411.06 g can cut green beans, drained
453.59 g jar ragu spaghetti sauce ("Chunky Gardenstyle, Tomato, Garlic, & Onion")
3 (1233.20 g) can red gold stewed tomatoes
grated parmesan cheese (, Optional)

directions

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

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Reviews

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.

Melissa30
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.

Dont Call Me Martha
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!

RussianMama
WOW, Easy to make and great tasting . Finally a minestone that tastes like sweet home Chicago . Used pasta instead of potatoes and all dried herbs with home made spaghetti sauce.( I used the recipe from this site for that also . It was Mama I something .) served with salad and Emrils garlic bread. Thanks so verrrry much . My taste buds are in heaven Debbie

Debbiekitchenwench
Wonderful hearty soup, one that is very good today and even better tommorow! I did not find the Ragu spaghetti sauce so I used Hunt's and matchstick carrots instead of sliced. This soup would also be great without the ground chuck. Sprinkled parmesan cheese on before serving...YUM!

lauralie41