Minestrone Soup
Ingredients
1 tsp. vegetable oil
1 pound lean ground beef
1 C. onion, chopped
1 C. celery, chopped
1 C. green pepper, chopped
1 C. zucchini, chopped
1 C. cabbage, shredded
1 C. potatoes, diced
1 C. carrots, sliced
28-oz. can tomatoes
6 C. water
2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
2 bay leaves
14-oz. can red kidney beans
1/2 C. elbow macaroni
parmesan cheese (optional)
Cooking Instructions
Wipe deep heavy pot with oil. Add meat; stir to break apart and cook until brown. Drain off fat. Add onion, celery, green pepper, zucchini, cabbage, potatoes, carrots, tomatoes, water, salt, Worcestershire sauce, pepper and bay leaves. Stir until well combined. Bring to a boil. Reduce heat; simmer covered, for 1 hour. Add kidney beans and macaroni; cook 30 minutes. Ladle into warm soup bowls. Sprinkle each with parmesan cheese, if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)