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: 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

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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READY IN: 50mins

SERVES: 15-20

UNITS: US

INGREDIENTS

Nutrition

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!

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