Recipes - print - Fall Minestrone Soup

Fall Minestrone Soup - Recipe

A thick, hearty soup using fall's bounty. Serve with crusty bread for a complete meal.
view recipe online: https://www.recipetips.com/recipe-cards/t--2716/hearty-vegetable-beef-soup.asp
Fall Minestrone Soup Recipe
Directions
  • Sauté 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.
 
 
Prep Time: 20 minutes
Cook Time: 45 minutes
Container: soup pot
Servings: 10
Ingredients
-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