Name: Homestyle Minestrone Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 15-20 serving(s)
Ingredients: 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)

6

Recipe by Cindy1

6

People talking

Join In Now Join the conversation!

Homestyle Minestrone Soup created by lauralie41

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!!!

Ready In:: 50mins
Serves:
Units:

6

People talking

Join In Now Join the conversation!

ingredients

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

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!

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Cindy1

Contributor

@Cindy1

Contributor

"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!!!"

recipes

9

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Dont Call Me Martha

10/23/2011

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.

Reply
review by RussianMama

6/4/2010

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!

Reply
review by Debbiekitchenwench

12/1/2006

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

Reply
photo by lauralie41

5/25/2006

Reply
photo by lauralie41

5/25/2006

Reply