Oops, remember how I was going to share all my favorite soup recipes? What a maroon I am. While I do so love soup and I do love to share, I get easily distracted these days.
So, I’ve added meatball minestrone soup before, but this is a different recipe. I like the ground beef in it. Big chunks of meat are not my favorite. If you use the ground beef, you get beef in every bite.
In a large fry pan, brown with olive oil:
- 1 pound hamburger
- 1 bunch fresh chopped parsley
- 1 bunch fresh basil leaves, whole
- 3 tablespoons dried oregano
- 1 teaspoon salt
- 1 tablespoon pepper
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
Sauté until meat is done.
While the meat cooks, in a large soup pot, combine the following ingredients. Bring to a boil then reduce heat to simmer.
- 1 15 ounce chopped diced canned tomatoes
- 1 can each Kidney, garbanzo, butter, drained
- 2 cans green beans
- 4 cans of beef broth
- 1 8 ounce can tomato paste
- Fresh veggies: sliced zucchini, carrots, spinach mushrooms, whatever
Add meat mixture to simmering veggie mixture. Cook with lid on for approximately 1 hour. Add pasta when serving. I used elbow macaroni. I’m not a huge tortellini fan, but any pasta will work.
***** From the Recipe Box:
I like soup a little brothier than most, so I often add twice the broth. And yes, brothier is a word.
My boss made this every year to serve to the Business Office staff, yes, all 100 + of us. What a woman. She added tortellini when she added the meat. Tortellini got way too soggy for me. I cook my pasta separately and add it to the soup when I serve it. You can use any pasta, but store it separately or every bit of broth will disappear. I’m making the slurping sound of disappearing broth as I type.
and remember: Half of life is fucking up and the other half is dealing with it. Big kiss, Lynn
From the Recipe Box 