Fall Minestrone Soup Recipe
A thick, hearty soup using fall's bounty. Serve with crusty bread for a complete meal.
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4 slices turkey bacon - cut into small pieces
1 pound ground beef
medium onion, chopped
6 cups boiling water
6 beef bouillon cubes or 6 teaspoons of beef bouillon crystals
2 cups favorite speghetti sauce
2 stalks of celery
2 carrots, thinly sliced
2 cups cabbage chopped - approximately 1/2 head
small zucchini, unpeeled, sliced
1 small summer squash, sliced
1 teaspoon salt
1/2 teaspoon pepper
1 cup tomato, chopped or 1 can chunky tomatoes
1/2 teaspoon garlic powder
1 cup medium to small pasta shells
1 (15 oz) can kidney beans with juice
1 (15 oz) can green beans - drained or fresh green beans
1 box or 1/2 bag frozen spinach
grated parmesan cheese to garnish
SautÃ© bacon, ground beef and onion in a large soup pot until the beef is browned.
Dissolve bouillon cubes or granules in 2 cups of boiling water.
Add the bouillon plus 4 more cups of water to the soup pot.
Add spaghetti sauce, celery, carrot, cabbage, squash, salt and pepper and garlic powder.
Bring mixture to a boil.
Cover pot and simmer for 30 minutes or until the carrots are fork tender.
Add pasta, kidney beans, grean beans and spinach.
Boil for 10 more minutes.
Cooks note: This soup is very thick, you may want to add more liquid, either water or beef stock. Don't overcook - cook only the amount of time indicated. The soup is better if made the day before and then slowly reheated. Freezes well.
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