Free Recipe Minestrone Soup
Recipe Type: Free Stew Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 2
Ingredients for Minestrone Soup Recipe
1 1/4 c Been soup mix (recipe
1 ts Salt
-follows) 1/2
ts Pepper
2 (13 3/4 oz) cans beef broth
2 Cloves garlic, minced
4 1/2 c Water
2 Bay leaves
1 1/2 c Chopped tomato
3 tb + 1 tsp grated fresh
1 c Chopped celery
-Parmesan cheese
1/2 c Chopped onion
BEAN SOUP MIX:
1/2 c Thinly sliced zucchini
2 c (1 lb) dried green split
1/2 c Thinly sliced carrot
-peas
1/2 c Coarsely chopped green bell
2 2/3 c (1 lb) dried black-eyed peas
-pepper 1 1/2
c (3/4 lb) dried yellow split
1/2 c Sliced fresh mushrooms
-peas
2 ts Dried whole basil 2
1/2 c (3/4 lb) dried lentils
1 1/2 ts Dried whole oregano
2 c Uncooked pearl barley
Minestrone Soup Preparation
This recipe is our favorite make ahead soup. The Bean Soup Mix makes a big batch and once made you can put this soup together quickly. Use your food processor for the veggies for even greater speed. The Bean Soup Mix is also a fun personalized holiday gift when accompanied with a copy of the recipe. Wash bean soup mix and place in a large dutch oven. Add broth and water. Bring to a boil; cover, reduce heat, and simmer for 30 minutes. Add chopped tomato & next 12 ingredients; simmer for an additional hour or until peas are tender. Discard bay leaves. Ladle soup into bowls, and sprinkle with cheese. Makes 2 1/2 quarts. BEAN SOUP MIX: Sort peas. Combine peas, lentils and barley in a large bowl, stir. Store in an airtight container. (Makes 10 cups!!) NOTE: Freeze extra soup in an airtight container for up to 3 months. Thaw overnight in refrigerator. To serve, place in a large saucepan, and cook over medium heat until thoroughly heated, stirring soup occasionally. Posted by Michael Grosz. Courtesy of Fred Peters.
How Do You Cook Minestrone Soup?
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