MOM'S HOMEMADE SOUP

This is a recipe that I grew up with as a child. Very much like a minestrone soup that we all looked forward to on a cold autumn day. Other leftover vegetables such as wax beans, green beans, baby corn, peas etc. can also be added to the pot as a variation.

• Ready In: 1 hr 20 mins
• Yields: 18 cups

Ingredients

• 1  large onion, chopped
• 2  celery ribs, chopped
• 1  garlic clove, chopped
• 16  cups beef broth
• 2  bay leaves
• 4  medium carrots, sliced
• 1⁄2 teaspoon basil, crushed
• 1  teaspoon parsley, crushed
• 1⁄4 teaspoon salt (or to taste.)
• 1⁄4 teaspoon pepper (or to taste.)
• 1  cup macaroni or 1  cup  other small shell pasta
• 100  g spaghetti (or more)
• 1 (28 ounce) can stewed tomatoes

Directions

1. Cook onion and celery until tender, about 4 to 5 minutes. Add garlic and cook another minute.
2. Add beef broth and bring to a boil, lower heat to medium-low and add bay leaves, carrots, basil, parsley, salt and pepper. Simmer for 1 hour.
3. Add pastas and stewed tomatoes.
4. Simmer until pasta is tender and serve.