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Ingredientes
- 2 lbs. beef soup bone (optional)
- 3 lbs. beef, sliced
- 4 quarts. water
- 1 (28 ounce.) can tomatoes
- 1 (15 ounce.) can tomato sauce
- 2 med. onions, quartered
- 1/4 c. minced parsley
- 2 tbsp. salt
- 2 teaspoon basil, crushed
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic pwdr
- 2 bay leaves
- 2 c. sliced carrots
- 2 c. sliced celery
- 4 c. uncooked macaroni
- 2 (8 ounce.) pkg. frzn Italian green beans
- 1 (10 ounce.) pkg. frzn peas
- 1 (20 ounce.) can white or possibly red kidney beans
- Grated Parmesan
Direcciones
- 1. Place meat and bones in 8 or possibly 10 qt soup kettle. Add in water and bring to boil. Add in tomatoes, sauce, onions and seasonings. Cover and simmer 1 1/2 hrs.
- 2. Add in carrots and celery, simmer 1/2 hour or possibly till meat is tender.
- 3. Remove meat and bones, throw away bones and fat. Cut meat in bite size pcs and return to soup.
- 4. Heat soup to boiling, add in uncooked macaroni, green beans, and peas. Cook 15 to 20 min till macaroni is tender. Stir in kidney beans and heat to bubbling. Serve with Parmesan cheese. Makes 6 qts. May be frzn, leave 1 inch at top of container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 12 servings | |
| Calories 514 | |
| Calories from Fat 172 | 33% |
| Total Fat 19.15g | 24% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1709mg | 71% |
| Potassium 977mg | 28% |
| Total Carbs 52.92g | 14% |
| Dietary Fiber 10.4g | 35% |
| Sugars 7.02g | 5% |
| Protein 31.88g | 51% |
