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Ingredientes
- 2 lbs. chuck roast
- 1 teaspoon salt
- 4 quart. water
- 1 c. sliced celery
- 1 onion, diced
- 1 carrot, peeled and sliced
- 3 tomatoes, peeled and minced
- 2 tbsp. chopped fresh parsley
- 1 (6 ounce.) can tomato paste
- 1 tbsp. salt
- 1 teaspoon dry oregano
- 1/2 teaspoon dry basil
- 1 (16 ounce.) can dark red kidney beans
- 1 (15 ounce.) can garbanzo beans
- 1 (16 ounce.) can baked beans
- 1 (10 ounce.) pkg. frzn minced spinach, thawed
- 3 sm. zucchini, sliced
- 1 pound Italian sweet sausage, sliced
- 1 (8 ounce.) pkg. kluski (homemade style) noodles
Direcciones
- In large kettle, combine chuck roast, 1 tsp. salt and water. Cover and simmer for 3 hrs or possibly till beef is tender. Remove meat from kettle and set aside.
- Remove fat from broth by letting kettle cold in refrigerator and then lifting hardened fat off top and discarding. Break meat into 1-inch pcs and combine with broth in a very large stock pot. Stir in celery, onion, carrots, tomatoes, parsley, tomato paste, 1 Tbsp. salt, oregano, basil, kidney beans with liquid, garbanzo beans with liquid, baked beans, spinach, zucchini and sliced sausage. Simmer, covered, till vegetables and sausage are tender, about 1 hour. Soup may be frzn at this point.
- To serve, cook noodles according to package directions. Rinse, drain and add in to warm soup. Sprinkle each serving with Parmesan cheese. Makes 8 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 671g | |
| Recipe makes 12 servings | |
| Calories 437 | |
| Calories from Fat 188 | 43% |
| Total Fat 20.91g | 26% |
| Saturated Fat 7.28g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1643mg | 68% |
| Potassium 1052mg | 30% |
| Total Carbs 31.31g | 8% |
| Dietary Fiber 8.1g | 27% |
| Sugars 8.12g | 5% |
| Protein 32.45g | 52% |
