Wednesday, April 15, 2009

Minestroni Soup

Here is my favorite soup recipe.

½ pound ground sausage
1 medium onion chopped
3 large stocks celery chopped
4 Large carrots pealed and sliced
1 can pinto beans, drained
1 can french style green beans un-drained
2 teaspoon beef bouillon
1 clove garlic pressed
¼ teaspoon basil leaves
½ teaspoon oregano
½ tablespoon parsley
1 can tomato sauce
3 cups tomatoes un-drained
3 cups water
1 cup macaroni shells (Small) or 1 cup pearl barley

In a large stew pot or dutch oven:
· Brown and drain the grease from the sausage.
· Add remaining ingredients except macaroni or pearl barley.
· Simmer till carrots are tender. (Or you can put all the ingredients into a 3 quart crock pot for 8 hours.)
· About 30 minutes before serving add macaroni or pearl barley. You may need to add more water if the soup is not very runny. (the pasta or pearly barley will use up more of the liquid then you will think.)


Makes 12 servings.

I will often double this recipe. It is a great meal to take to someone especially with fresh homemade bread or rolls.

To freeze cook every thing except adding the pasta or pearl barley. Put into freezer containers, label and freeze. When you go to use it then heat it up and add the proper amount of pasta or pearl barley.

3 comments:

Marylois said...

I will definitely have to try this recipe. I love Minestroni but all the recipes I have call for making your own stock and I would much rather do a quicker version. Thanks for posting this.

The Calico Cat said...

I always thought that minestrone was a vegeterian recipe... live & learn. I am so ready for Spring, I am afraid that soup may bring on more cold weather...

Lucy said...

I came here to find the Cranberry Jell-o and it isn't here! It is Jeddie's food request for Christmas. Sigh! You need to post more recipes!