pacific nw americanized minestrone
(2 RATINGS)
I LIVED 28 YEARS ON THE NORTHERN OREGON COAST WHERE IT RAINS 8-9 MONTHS OF THE YEAR AND IT MAKES YOU COLD TO THE BONE MARROW! i CREATED THIS AS A HEARTY, STICK TO THE RIBS SOUP THAT WILL WARM YOU FROM THE INSIDE OUT. EVEN PEOPLE WHO DON'T LIKE VEGGIES LIKE THIS SOUP-INCLUDING KIDS. ONE OF MY FRIENDS ONLY EATS CORN AND POTATOES AND HE ALWAYS EATS AT LEAST THREE HELPINGS OF THIS SOUP. USE WHATEVER VEGGIES YOU PREFER. PASTA: SMALL MACARONI, SMALL SEASHELLS, SMALL BOWTIES.
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prep time
15 Min
cook time
9 Hr
method
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yield
4-6 serving(s)
Ingredients
- 1-2 pound ground beef
- 26 ounces jar of spaghetti sauce
- 1 - onion, chopped
- 2 cloves garlic, chopped or minced
- 1 1/2 cups beef broth
- 1/2 cup small pasta uncooked
- 1 can pinto or kidney beans
- 16 ounces bag frozen mixed veggies or 2 cans
- 1 can creamed corn
How To Make pacific nw americanized minestrone
-
Step 1BROWN GROUND BEEF, DRAIN AND PLACE IN CROCKPOT. COOK ON LOW FOR 8-10 HOURS. CAN BE COOKED IN DUTCH OVEN ON THE STOVE FOR ABOUT AN HOUR (UNTIL PASTA IS DONE AND VEGGIES ARE TENDER), STIRRING ONCE IN A WHILE. GARNISH WITH PARMESAN CHEESE IF DESIRED. GOES WELL WITH ITALIAN BREAD OR BISCUITS.
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