Cook3 hrs 30 mins
This is a most delicious meal in a soup ever. It makes a huge amount and I usually make a batch at the start of each winter and then freeze it in meal size lots. Is very satisfying by itself or with toast or garlic bread. You will need a very large saucepan to make this. Check salt before serving as I find I need to add more than the recipe recommends. Servings are approximate.
- 1 lb shin beef, with bone
- 5 quarts water
- 1 1⁄2 tablespoons salt
- 1 cup dried kidney beans
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1 onion, finely chopped
- 1⁄2 cup parsley, chopped
- 1⁄2 lb steak, minced
- 1⁄2 teaspoon black pepper, ground
- 1 cup celery, chopped
- 2 cups cabbage, shredded
- 1 1⁄2 cups carrots, diced
- 3 1⁄2 cups tomatoes, canned
- 1 1⁄2 cups spaghetti, broken into pieces
- 1 cup peas, frozen
- parmesan cheese, grated
- The day before required, put shin of beef on bone, water and beans into a large saucepan. Bring to boil, skim. Cover and simmer for 3 hours.
- Cool and chill.
- Next day saute garlic, onion, parsley, minced steak and pepper in oil until the onion is tender.
- Skim off fat from stock. Remove bone, cut off meat. Return meat to stock with the onion mixture, celery, cabbage, carrots, tomatoes and salt.
- Simmer, covered, 20 minutes.
- Add spagetti and peas and cook for about another 15 minutes.
- Check seasoning to taste.
- Serve and sprinkle with parmesan cheese.
OH YEA!!!!!!!!!!! Thisis fantastic and perfect for winter months. I doubled the recipe so I could freeze some and also send a batch with Mike to camp this past weekend. All I know is he kept sneaking into th e pot to "taste test" as he said. I started the soup on a Thursday so it could soak overnight and be ready for hime to take Friday evening. The guys all want thsi again thsi weekend and as I doubled the batch there is a huge container in the freezer that is going. Thank goodness I made 2 indivdual serves for the freezer so I can have a bit over the weekend as well. Kathy we loved loved this soup! For the pasta is used small shells but I think any pasta that is small would work great. I may add in more garlic next time as winters here are downright frigid and the garlic staves off colds. OH this is a super keeper and one worth more than 10 stars for us winter snow people. Thsi recipe has replaced by tried and true minestrone soup as it is easier and plain delicious!
This is an absolutely delicious soup. And it does make a lot, although we enjoyed it so much that I've kept the extra in the fridge instead of freezing it. With all the veggies, pasta and meat in it, the soup is perfect not only for lunch, but for dinner as well. l used 1/2 of the water called for and the other half beef stock; however, I always use some stock in my soups. Other than that, I followed the recipe just as written. The many ingredients combine so well and make a superb soup. Thanks for posting!