Sounds Yummy Julie. I can't wait until it starts getting cool enough here
for soup and chili. Probably around November...unless we get a cool rainy
day in October I could live on soup and stews...unfortunately Wayne can
only take so much...LOL. What we used to like to do during the cold months
was go to Olive Garden and have soup and salad. He had the minestrone and I
would have the Pasta e Fagioli. We haven't done this is quite a while...the
carbs are pretty high

"Julie Bove" > wrote in message
...
> 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.
>