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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.—Virginia Bauer, Botkins, Ohio Ingredients:
2 cups coarsely chopped onions |
1 cup sliced celery |
1/4 cup minced fresh parsley |
1/4 cup canola oil |
2 garlic cloves, minced |
5 cups beef broth |
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained |
1 can (15 ounces) tomato sauce |
2 cups coarsely chopped cabbage |
1 cup sliced fresh carrots |
2 teaspoons dried basil or italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds ground turkey or beef |
1-1/2 cups sliced zucchini |
1 cup cut fresh green beans |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces |
1 cup grated parmesan cheese |
Directions:
1. In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese. Yield: 20 servings (5 quarts).
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