Soup, Chili, Stew and Dumpling Recipes
Wastebasket Soup
This minestrone recipe was found printed in a newspaper that was used as packing
around a wastebasket mail-ordered from Pennsylvania.
Yield: 8 to 10 main dish servings
Ingredients
- 1 1/2 pounds beef stew meat, cut into 1 inch cubes
- 1 cup coarsely chopped onion
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 3 (10 1/2 ounce) cans condensed beef broth
- 3 cups water
- 1 1/2 teaspoons dried Italian seasoning*
- 1 (15 ounce can great northern beans or navy beans, rinsed and drained
- 1 (14 1/2 ounce) can tomatoes, cut up
- 1 1/2 cups thinly sliced carrots
- 1 (6 ounce) can pitted ripe olives, drained
- 2 cups sliced zucchini
- 1 cup dried small pasta shells
- Grated Parmesan cheese (optional)
Instructions
- In a 4 quart Dutch oven combine beef, onion, oil, garlic, and salt. Bake, uncovered, at 400 degrees F for 40 minutes, stirring occasionally.
- Remove from oven. Reduce oven temperature to 350 degrees F.
- Carefully stir broth, water, and Italian seasoning into the beef mixture. Cover and bake about 1 hour more or until beef is almost tender.
- Stir in beans, tomatoes, carrots, and olives. Cover and bake 20 minutes more. Stir in zucchini and pasta. Cover and bake about 20 minutes more or until pasta is tender.
- Sprinkle each serving with Parmesan cheese, if desired.
Notes
* If you don't have Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.
Nutrition
Per serving: calories: 511, total fat: 27g, saturated fat: 9g, cholesterol: 88mg, sodium: 1200mg, carbohydrate: 32g, fiber: 6g, protein:
35g
Exchanges: 2 starch, 1 vegetable, 4 medium-fat meat, 1 fat