Beef minestrone I made this on a hot summer day, Friday, July7, 2017. It was really good! I didn't bother with the cheese though. I cooked it for an hour, including the cooking of the macaroni.
Call me crazy, if you like, but, I had to use up some vegetables that I had in my fridge, so I'm making a Beef Minestrone Soup. I'll let you know, how it turned out. Here are the changes I've made. Beef minestrone 1 lb. ground beef 1 large onion, chopped I didn't have a big one, so I used 2 small ones. 6 cups water I used a carton of beef broth, and added 3 cups of water. 1 cup potatoes, peeled and cubed I didn't measure, just peeled 2, 1 cup carrots, peeled and sliced I used baby carrots, not sure how many there were, but sliced what I had left. 1/2 cup celery, diced 1 cup cabbage, shredded Probably more cabbage than that, 1 can (16-oz.) tomatoes I used a 28 ounce can, of diced tomatoes, 1 cup cooked beans I opened a can of peas and carrots the other day, at lunch time, before checking to see what it was. So I threw them in too. 1 small bay leaf 1/2 tsp. thyme 1/2 tsp. basil I didn't have any basil, instead, I used Italian seasonings. 1 tsp. salt 1/8 tsp. ground pepper 1 cup dry macaroni 4 oz. shredded low-fat cheddar cheese, grated Brown beef in skillet; add onions and cook until onions are clear. In a large soup pot, combine beef with all other ingredients except macaroni and cheese. Simmer for 1-2 hours. Add macaroni and simmer until noodles are tender, 15 to 20 minutes. Remove bay leaf and serve, topped with shredded cheese. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
