"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.

Do you have any left? I am getting hurgry just reading this.