Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Beef - Wastebasket Soup
Famous Authors (View All Authors)
Soups - Beef -  Wastebasket Soup Post by :sapchild Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1104

Click below to download : Soups - Beef - Wastebasket Soup (Format : PDF)

Soups - Beef - Wastebasket Soup

Why is this baked version of Italian minestrone called Wastebasket Soup? It was found printed in a newspaper that was used as packing around a wastebasket mail-ordered from Pennsylvania.
Prep: 30 min.
Baking: 2 hr. 20 min.

1-1/2 lb. beef stew meat, cut into 1-in. cubes
1 cup coarsely chopped onion
2 Tbsp. olive oil
1 tsp. minced garlic
1 tsp. salt
3 (10-1/2-oz.) cans condensed beef broth
3 cups water
1-1/2 tsp. dried Italian seasoning*
1 (15-oz.) can great Northern beans or navy beans, rinsed and drained
1 (14-1/2-oz.) can tomatoes, cut up
1-1/2 cups thinly sliced carrots
1 (6-oz.) can pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small pasta shells
Grated Parmesan cheese (optional)


In a 4-quart Dutch oven, combine beef, onion, oil, garlic, and salt. Bake, uncovered, in a 400 degree F oven for 40 minutes, stirring occasionally. Remove from oven. Reduce oven temperature to 350 degrees F. Carefully stir broth, water, and Italian seasoning into the beef mixture. Cover and bake about 1 hour more or until beef is almost tender.

Stir in beans, tomatoes, carrots, and olives. Cover and bake 20 minutes more. Stir in zucchini and pasta. Cover and bake about 20 minutes more or until pasta is tender.

Sprinkle each serving with Parmesan cheese, if desired. Makes 8 to 10 main-dish servings.

Per serving: 511 cal., 27 g total fat (9 g sat. fat), 88 mg chol., 1,200 mg sodium, 32 g carbo., 6 g fiber, and 35 g pro. Dietary exchanges: 2 starch, 1 vegetable, 4 medium-fat meat, 1 fat.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Wild Bill's 8 Can Crock Pot Soup Soups - Wild Bill's 8 Can Crock Pot Soup

Soups - Wild Bill's 8 Can Crock Pot Soup
1 pound ground beef, browned and drained 1 can chili with beans 1 can chili without beans 1 can diced tomatoes 1 can Rotel tomoatoes 1 can condensed tomato soup 1 can condensed vegetable soup 1 can Veg All vegetables 1 can whole kernel corn After browing and draining ground beef, mix all in a crock pot and cook on low 6-8 hours. (Do not drain anything - just dump it all in the crock pot, mix and cook!)
PREVIOUS BOOKS

Soups - Beef -  Vi's Kettle Of Soup Soups - Beef - Vi's Kettle Of Soup

Soups - Beef -  Vi's Kettle Of Soup
1 1/2 lbs ground beef (turkey is fine too) 2 (15 oz) cans tomato sauce 1 tomato sauce can of water 3 cups coarsely chopped celery 4 large carrots, sliced 1 large onion, chopped 1 tomato, finely chopped salt and pepper to taste 1 teaspoon sugar. 1 (16 oz) package frozen Oriental vegetablesCook ground beef in large soup pot until brown and crumbly, drain. Add tomato sauce, water, celery, carrots, onion, tomato, pepper, salt and 1 teaspoon sugar. Simmer covered until vegetables are tender crisp. Add Oriental vegetables and simmer until tender, adding a small amount of water as needed. (this
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT