Friday, May 22, 2009

Fill the Freezer Friday - Minestrone Soup

1 small head cabbage, coarsely shredded (or a bag of shredded coleslaw mix)
1 28 oz can tomatoes
2 stalkes celery, diced
2 carrots, sliced
1 onion, finely chopped
1/2 cup white beans
2 quarts water
2 lbs beef (leftovers, stew meat, anything but ground beef)
1 tsp garlic salt
1 TBSP salt
1/2 tsp ground pepper
pinch of basil, dried
2 zucchini, sliced
1/2 cup macaroni
10 oz frozen chopped cpinach
1 can garbanzo beans, drained

In a very large pot, place shredded cabbage, tomatoes, celery, carrots, onions, beans, water, beef, salt, garlic salt, pepper and basil. Bring to a boil, cover and simmer for 2 1/2 hours.

Add zucchini, macaroni, spinach, and garbanzo beans. Simmer another 45 minutes. Adjust seasonings to taste.

Freezing:
Double line 2 large cereal boxes with gallon size Ziploc bags. Ladle in cooled soup. Seal 1st bag well and tuck in label and directions. Seal 2nd bag well.

Serving Day Instructions:
Thaw overnight in refrigerator. Heat on medium on stove top. Serve with freshly grated parmesan cheese.

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