Minestrone Soup
2 pounds beef soup bones
1/2 cup dried red kidney beans
1 tablespoon salt
2 1/2 quarts water
1 can (28 ounces) tomatoes, broken up
1/2 cup chopped celery
3 ounces frozen beans
2 tablespoons onion powder
2 large potatoes
2 cups sliced carrots
1 bay leaf
1 tablespoon oregano
1/4 teaspoon ground sage
1/4 teaspoon marjoram
1/4 teaspoon black pepper
1/2 pound ground beef
Parmesan cheese
1/2 cup dried red kidney beans
1 tablespoon salt
2 1/2 quarts water
1 can (28 ounces) tomatoes, broken up
1/2 cup chopped celery
3 ounces frozen beans
2 tablespoons onion powder
2 large potatoes
2 cups sliced carrots
1 bay leaf
1 tablespoon oregano
1/4 teaspoon ground sage
1/4 teaspoon marjoram
1/4 teaspoon black pepper
1/2 pound ground beef
Parmesan cheese
Combine bones, beans, salt and water.
Bring to boil; skim off foam.
Cover, reduce heat, and simmer for 2 1/2 hours.
Add tomatoes, spices, and other vegetables.
Cook 30 minutes longer or until vegetables are almost tender.
In skillet, brown meat.
Add to soup and cook 15 minutes longer.
Remove bones.
Serve with Parmesan cheese and Italian bread.
Bring to boil; skim off foam.
Cover, reduce heat, and simmer for 2 1/2 hours.
Add tomatoes, spices, and other vegetables.
Cook 30 minutes longer or until vegetables are almost tender.
In skillet, brown meat.
Add to soup and cook 15 minutes longer.
Remove bones.
Serve with Parmesan cheese and Italian bread.
"This soup is a meal in itself and almost any veggies in your freezer will work!"