Sounds good, wonder if green slimy stuff makes a good soup With everyone
in the family sick of late with either flu or stomach bug some vegetables
aren't the best. I am not well enough to tackle that kind of the job at the
moment.

Julie Bove wrote:
> Our weather has turned chilly and my fridge is stuffed, so I decided
> to make this. Tonight's version is sort of a minestrone.
>
> I used most of a large onion, bag of Roma tomatoes plus a couple
> slices of a large tomato, handful of oddly small, yellow carrots,
> single serve bag of baby carrots, 2 bell peppers (red and yellow) 1/2
> a bag of frozen green beans, ear of corn, 3 skinny stalks of celery
> including leaves, 1 lb. bag of red potatoes and will add a can of
> kidney beans and maybe a small amount of pasta after the soup cooks. Also
> a pound of lean ground beef.
> Angela chopped or sliced all of the vegetables while I browned the
> beef. For the broth, we used a carton of beef broth and several cans
> of V-8. Just enough to come to the top of the vegetables and meat. I know
> the vegetables will cook down and make more broth.
>
> This was seasoned with black pepper, mixed pepper, Herbamare, small
> amount of sea salt, small amount of garlic, and a lot of Italian
> seasoning.
> It is cooking now. Probably will cook for about an hour to get the
> vegetables soft and the flavors nicely blended. It will make a nice
> meal.
> The nice thing about this soup is you can use whatever you have in the
> house. It's never the same twice. And you can add more carbs or use
> less carby things as you need to. Other things I might add if I
> wanted to or had them are lentils, other kinds of beans, peas,
> spinach, mushrooms or zucchini.