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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 276.6
  • Total Fat: 5.1 g
  • Cholesterol: 36.6 mg
  • Sodium: 94.9 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 11.4 g
  • Protein: 22.3 g

View full nutritional breakdown of My Minestrone with Beef calories by ingredient
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My Minestrone with Beef

Submitted by: HHUSTON
My Minestrone with Beef

Introduction

With all the sodium you've saved, you can afford to sprinkle a little parmesan on top and you will be in heaven :) With all the sodium you've saved, you can afford to sprinkle a little parmesan on top and you will be in heaven :)
Number of Servings: 18

Ingredients

    Group 1 ingredients:
    1-2 soup bones small
    24 oz lean sirloin cut into small pieces
    8 cups water
    8 cloves garlic
    1 cup yellow onion chopped
    3/4 c. celery and leaves chopped
    2 tsp worcestershire
    __________________________
    Group 2 DRY ingredients:
    1 cup garbanzos
    3/4 cup large lima beans
    1 cup roman beans
    1 cup cannellini beans
    (this is all appx 1/2 a 14 oz. bag)
    ________________________________
    Group 3 veggies - chop however you like
    3 carrots
    1.5 cup okra
    1.5 cup mushrooms
    2 cups cauliflower
    6 cups spinach
    1.5 cups zucchini
    1 cup broccoli
    ______________________________________
    Additional ingredients to add to pot after the rest:
    1/2 cup dry barley
    1 can no salt added tomato paste
    1 box pomi chopped tomato (or 1 large can no added sodium)
    1 tbsp ground oregano
    1 tsp basil
    1 tsp thyme
    1 tbsp granulated onion (or onion powder)
    red pepper flakes to taste
    black pepper to taste
    1/2 cup red wine
    4 cloves garlic
    8 oz. Tinkyada Brown Rice shell pasta

Tips

Watch the beans so you don't overcook them!
Make sure you add water if needed, 1 cup at a time it's not meant to be stew.


Directions

DAY 1
Put all group 1 ingredients in crock pot-cook until tender (3-6 hrs depending on crock pot setting). Remove meat from liquid, and refrigerate both. Skim fat off liquid the next day.
Put all group 2 ingredients in cold water and soak overnight (then rinse, drain water)
DAY 2
In a large soup pot combine meat liquid, beans and additional water to cover if needed. Boil then cover and simmer for 1 hour.
Add remaining ingredients except pasta and cook until beans are tender. Cook pasta separately and add last.

Nutrition info based on 18 servings appx. 2 cups each.






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