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1 (2 lb.) beef soup bone
2 lbs. beef, cut up
4 qts. water
1 1/2 lbs. tomatoes, peeled
1 (15 oz.) an tomato sauce
2 med. onions, cut up
1/4 c. chopped parsley
2 cloves crushed garlic
2 tbsp. salt
1/4 tsp. pepper
2 tsp. basil leaves, crushed
2 c. sliced carrots
2 c. sliced celery
4 c. uncooked shells or macaroni
2 pkgs. Italian green beans
10 oz. peas
1 lb. can red kidney beans

Place soup bone and beef in large pot (8 quart). Add water; bring to boil; skim. Add tomatoes, sauce, onions, salt, parsley, basil, garlic and pepper; bring to boil. Reduce heat and simmer 1 1/2 hours. Add carrots and celery; cover and simmer 1/2 hour. Remove meat and bones; trim fat off meat and discard. Cut meat into pieces and return to soup. Heat to boiling; uncooked pasta, green beans and peas. Simmer 20 minutes. Stir in kidney beans; heat to boiling. Makes about 6 quarts.

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