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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Years ago when money was scarce, I often relied on this economical standby. I sometimes added roast beef when leftovers were available. Ingredients:
2 quarts water |
2 cans (10-1/2 ounces each) condensed french onion soup, undiluted |
1 can (28 ounces) diced tomatoes, undrained |
3 cups chopped zucchini |
1 cup diced carrots |
1 cup sliced celery |
1 cup diced peeled potato |
1/2 cup chopped fresh parsley |
1 garlic clove, minced |
1 teaspoon beef bouillon granules |
1 bay leaf |
1/2 teaspoon each dried basil, thyme and marjoram |
1/4 teaspoon pepper |
8 bacon strips, cooked and crumbled |
2 cups broken uncooked wide egg noodles |
2 cans (15 ounces each) butter beans, rinsed and drained |
1/4 cup grated parmesan cheese |
4 cups cubed cooked roast beef, optional |
Directions:
1. In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving. Yield: 18-20 servings (5 quarts).
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