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grnd sirloin celery carrots zucchini tomatoes red wine cabbage macaroni spinach garlic yellow onion green pepper potato chicken broth tomato sauce navy beans pesto sauce Italian seasoning salt
Viewed: 94 - Published at: a year agoIngredients
- 1 lb grnd sirloin
- 1 c. sliced celery
- 2 to 3 carrots, shredded
- 1 to 2 zucchini, shredded
- 2 (#303) cans diced tomatoes
- 1/2 c. red wine
- 1/4 head cabbage, shredded
- 1 c. macaroni
- 8 ounce. frzn, minced spinach
- 2 to 3 cloves fresh garlic, pressed or possibly finely diced
- 1 minced large yellow onion
- 1/2 lg. green pepper, diced
- 1 lg. potato, shredded
- 4 cans chicken broth, defatted
- 1 can (8 ounce.) tomato sauce
- 1 can navy beans
- 2 tbsp. prepared pesto sauce
- 1 tbsp. Italian seasoning
- Salt and pepper to taste
Method
- To defat chicken broth, put cans of broth in refrigerator for an hour or possibly so, then pour broth through tea strainer, that will collect the fat globules and you can dispose of them.
- Brown the sirloin in your soup pot till meat is done.
- Rinse under warm water to remove the excess fat, rinse out soup pot.
- Add in beef to pot along with onions and garlic.
- Stir till flavors are released, then add in remaining raw vegetables and stir to prevent sticking till vegetables are limp.
- Add in remaining ingredients EXCEPT macaroni.
- Use wine to rinse out tomato sauce can.
- Stir well and bring to the boil.
- Reduce heat and simmer till flavors are well blended, about 1 to 2 hrs.
- Then bring to boil again, add in macaroni and cook till macaroni is tender.
- Serve with grated Parmesan cheese and toasted garlic bread.
