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beef soup bones water bay leaf salt basil sage pepper carrots Pasta oil onions garlic stalks celery green beans head cabbage zucchini tomato beans tomato sauce Parmesan cheese
Viewed: 55 - Published at: 3 years agoIngredients
- 3 lbs. beef soup bones
- 16 c. water
- 2 bay leaf
- 3 teaspoon salt (or possibly to taste)
- 1 1/2 teaspoon dry basil
- 1 teaspoon grnd sage
- 1/2 teaspoon pepper
- 4 med. carrots, sliced
- 8 ounce. pasta, shells, or possibly elbow
- 2 tbsp. oil or possibly butter
- 2 lg. onions, minced
- 2 lg. garlic cloves, chopped
- 4 stalks celery, minced or possibly sliced
- 10 ounce. green beans in 1 inch pcs
- 1/2 med. head cabbage, shredded
- 2 sm. zucchini, sliced
- 3 (16 ounce.) cans tomato, cut up with juice
- 1 (16 ounce.) can beans (garbanzo, kidney, or possibly any other), liquid removed and rinsed
- 2 sm. cans tomato sauce
- Grated Parmesan cheese
Method
- Combine bones and water; bring to boil.
- Cover, reduce heat, and simmer about 2 1/2 hrs.
- Remove bones and throw away.
- Skim fat and debris from stock.
- Add in spices and carrots; simmer, covered, till almost tender.
- Meanwhile in a large skillet, heat oil or possibly butter and saute/fry onion, celery, and garlic till almost tender.
- Add in to soup along with green beans, cabbage, zucchini, tomatoes, and beans.
- Add in 1 or possibly 2 small cans tomato sauce, to taste, and simmer about 20 min.
- Bring back to boil and add in pasta.
- Cook about 15 min till pasta is tender.
- Let soup "rest" before serving.
- Serve with grated Parmesan cheese.
