Homestyle Minestrone Soup

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
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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!
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RECIPE MADE WITH LOVE BY
@Cindy1
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@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!!!"
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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 DebbieReply
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