Hearty Minestrone Soup
Fresh from the garden vegetables make this beef soup extra special.
1 1/2 pounds (3 cups) cubed 1-inch beef stew meat
3 medium (1 1/2 cups) onions, chopped
2 medium (1 cup) carrots, sliced 1/4-inch
2 ribs (1 cup) celery, chopped
2 tablespoons dried Italian seasoning*
1 teaspoon finely chopped fresh garlic
8 cups water
1/2 cup uncooked long grain rice
2 teaspoons salt
2 medium (2 cups) potatoes, cubed 1/2-inch
2 medium (2 cups) tomatoes, chopped
1 small (1 cup) zucchini, sliced 1/4-inch
1 (15 1/2-ounce) can kidney beans, rinsed, drained
Melt 1 tablespoon butter in 6-quart saucepan until sizzling; add beef. Cook over medium-high heat, stirring occasionally, until beef is browned (8 to 10 minutes). Remove beef from pan. Set aside.
Combine remaining butter, onions, carrots, celery, Italian seasoning and garlic in same saucepan. Reduce heat to medium. Cook, stirring occasionally, until vegetables are crisply tender (5 to 6 minutes).
Add browned beef, water, rice, potatoes, and tomatoes, zucchini and salt to vegetables. Continue cooking until mixture comes to a full boil (10 to 12 minutes).
Reduce heat to low. Cover; cook until vegetables are tender (20 to 30 minutes). Stir in kidney beans. Continue cooking until heated through (2 to 3 minutes).
*Substitute 1 1/2 teaspoons each basil, dried marjoram leaves and dried oregano leaves.
Nutrition Facts (1 serving)
Dietary Fiber: 6g
Recipe #4377B©1995Land O'Lakes, Inc.