Minestrone Soup

from the kitchen of Cheryl

1-1/2 lbs. ground beef, browned
2 onions, chopped
4 stalks celery, chopped
3-4 c. diced carrots
1 large can tomatoes, stewed, crushed or diced
2 quarts water
1 TBS. Beef bouillon
2 bay leaves
1 TBS. salt (need more if adding extra ingredients)
1-1/2 tsp. sugar
1-2 cloves garlic, minced
1-2 TBS parsley
2-4 TBS worcestershire sauce
¼ tsp. pepper
1 cup tomato juice (optional)
1 tsp. celery salt (or Bon Appetit*)
1 tsp. cumin
1 tsp. oregano
5 drops Tabasco sauce

Optional ingredients:

Mix of frozen vegetables of your choice for a total of 2-4 cups , peas, corn, zucchini, green beans, cauliflower, broccoli, shredded cabbage
Beans: kidney, pinto, black, garbanzo (also called chick peas) cooked or from a can
Mushrooms
Olives
Corkscrew pasta or macaroni- ½ cup

Cook 1-3 hours. If desired, last 10-15 minutes, add ½ cup macaroni or corkscrew pasta, and a combination of your choice of Chvegetables.

This recipe is adapted from Carol Watt’s recipe (see “Recipes from the Heart” p. 11) and is a great starting flavor to add your choice of ingredients to.

· Bon Appetit is a mixture of salt, celery seed, and onion

Recipe can be used in crockpot.