Re: [CnD] Beef minestrone tried and True

[Helen Whitehead via Cookinginthedark]

I didn't put beans in this soup, but beans are already cooked anyway, if 
they're in a can, right? Use whatever beans you have on hand.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 12, 2017 3:15 AM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen <teresamulle...@gmail.com>
Subject: Re: [CnD] Beef minestrone tried and True

Instead of cooked beans, can I use canned instead? And what kind of beans did 
you use, pinto or black?

Teresa Sanchez sent from my iPhone

> On Jul 10, 2017, at 7:32 AM, Jeri Milton via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Helen this sounds delicious! Very similar to the hamburger soup my mother has 
> been telling me about. Thank you for sharing the recipe and I hope you're 
> doing well.
> 
> Jeri
> 
> Sent from my iPhone
> 
>> On Jul 9, 2017, at 10:17 AM, Helen Whitehead via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> Beef minestrone
>> I made this on a hot summer day, Friday, July7, 2017. It was really good!
>> I didn't bother with the cheese though.
>> I cooked it for an hour, including the cooking of the macaroni.
>> 
>> Call me crazy, if you like, but, I had to use up some vegetables that I had
>> in my fridge, so I'm making a Beef Minestrone Soup.
>> I'll let you know, how it turned out.
>> 
>> Here are the changes I've made.
>> 
>> Beef minestrone
>> 
>> 1 lb. ground beef
>> 1 large onion, chopped
>> I didn't have a big one, so I used 2 small ones.
>> 
>> 6 cups water
>> I used a carton of beef broth, and added 3 cups of water.
>> 
>> 1 cup potatoes, peeled and cubed
>> I didn't measure, just peeled 2,
>> 1 cup carrots, peeled and sliced
>> I used baby carrots, not sure how many there were, but sliced what I had
>> left.
>> 
>> 1/2 cup celery, diced
>> 1 cup cabbage, shredded
>> Probably more cabbage than that,
>> 
>> 1 can (16-oz.) tomatoes
>> I used a 28 ounce can, of diced tomatoes,
>> 1 cup cooked beans
>> I opened a can of peas and carrots the other day, at lunch time, before
>> checking to see what it was.
>> So I threw them in too.
>> 
>> 1 small bay leaf
>> 1/2 tsp. thyme
>> 1/2 tsp. basil
>> I didn't have any basil, instead, I used Italian seasonings.
>> 1 tsp. salt
>> 1/8 tsp. ground pepper
>> 1 cup dry macaroni
>> 4 oz. shredded low-fat cheddar cheese, grated
>> 
>> Brown beef in skillet; add onions and cook until onions are clear. In a
>> large soup pot, combine beef with all other ingredients except macaroni and
>> cheese. Simmer for 1-2 hours. Add macaroni and simmer until noodles are
>> tender, 15 to 20 minutes. Remove bay leaf and serve, topped with shredded
>> cheese.
>> 
>> 
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Re: [CnD] Beef minestrone tried and True

[Teresa Mullen via Cookinginthedark]

Instead of cooked beans, can I use canned instead? And what kind of beans did 
you use, pinto or black?

Teresa Sanchez sent from my iPhone

> On Jul 10, 2017, at 7:32 AM, Jeri Milton via Cookinginthedark 
>  wrote:
> 
> Helen this sounds delicious! Very similar to the hamburger soup my mother has 
> been telling me about. Thank you for sharing the recipe and I hope you're 
> doing well.
> 
> Jeri
> 
> Sent from my iPhone
> 
>> On Jul 9, 2017, at 10:17 AM, Helen Whitehead via Cookinginthedark 
>>  wrote:
>> 
>> Beef minestrone
>> I made this on a hot summer day, Friday, July7, 2017. It was really good!
>> I didn't bother with the cheese though.
>> I cooked it for an hour, including the cooking of the macaroni.
>> 
>> Call me crazy, if you like, but, I had to use up some vegetables that I had
>> in my fridge, so I'm making a Beef Minestrone Soup.
>> I'll let you know, how it turned out.
>> 
>> Here are the changes I've made.
>> 
>> Beef minestrone
>> 
>> 1 lb. ground beef
>> 1 large onion, chopped
>> I didn't have a big one, so I used 2 small ones.
>> 
>> 6 cups water
>> I used a carton of beef broth, and added 3 cups of water.
>> 
>> 1 cup potatoes, peeled and cubed
>> I didn't measure, just peeled 2,
>> 1 cup carrots, peeled and sliced
>> I used baby carrots, not sure how many there were, but sliced what I had
>> left.
>> 
>> 1/2 cup celery, diced
>> 1 cup cabbage, shredded
>> Probably more cabbage than that,
>> 
>> 1 can (16-oz.) tomatoes
>> I used a 28 ounce can, of diced tomatoes,
>> 1 cup cooked beans
>> I opened a can of peas and carrots the other day, at lunch time, before
>> checking to see what it was.
>> So I threw them in too.
>> 
>> 1 small bay leaf
>> 1/2 tsp. thyme
>> 1/2 tsp. basil
>> I didn't have any basil, instead, I used Italian seasonings.
>> 1 tsp. salt
>> 1/8 tsp. ground pepper
>> 1 cup dry macaroni
>> 4 oz. shredded low-fat cheddar cheese, grated
>> 
>> Brown beef in skillet; add onions and cook until onions are clear. In a
>> large soup pot, combine beef with all other ingredients except macaroni and
>> cheese. Simmer for 1-2 hours. Add macaroni and simmer until noodles are
>> tender, 15 to 20 minutes. Remove bay leaf and serve, topped with shredded
>> cheese.
>> 
>> 
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Beef minestrone tried and True

[Jeri Milton via Cookinginthedark]

Helen this sounds delicious! Very similar to the hamburger soup my mother has 
been telling me about. Thank you for sharing the recipe and I hope you're doing 
well.

Jeri

Sent from my iPhone

> On Jul 9, 2017, at 10:17 AM, Helen Whitehead via Cookinginthedark 
>  wrote:
> 
> Beef minestrone
> I made this on a hot summer day, Friday, July7, 2017. It was really good!
> I didn't bother with the cheese though.
> I cooked it for an hour, including the cooking of the macaroni.
> 
> Call me crazy, if you like, but, I had to use up some vegetables that I had
> in my fridge, so I'm making a Beef Minestrone Soup.
> I'll let you know, how it turned out.
> 
> Here are the changes I've made.
> 
> Beef minestrone
> 
> 1 lb. ground beef
> 1 large onion, chopped
> I didn't have a big one, so I used 2 small ones.
> 
> 6 cups water
> I used a carton of beef broth, and added 3 cups of water.
> 
> 1 cup potatoes, peeled and cubed
> I didn't measure, just peeled 2,
> 1 cup carrots, peeled and sliced
> I used baby carrots, not sure how many there were, but sliced what I had
> left.
> 
> 1/2 cup celery, diced
> 1 cup cabbage, shredded
> Probably more cabbage than that,
> 
> 1 can (16-oz.) tomatoes
> I used a 28 ounce can, of diced tomatoes,
> 1 cup cooked beans
> I opened a can of peas and carrots the other day, at lunch time, before
> checking to see what it was.
> So I threw them in too.
> 
> 1 small bay leaf
> 1/2 tsp. thyme
> 1/2 tsp. basil
> I didn't have any basil, instead, I used Italian seasonings.
> 1 tsp. salt
> 1/8 tsp. ground pepper
> 1 cup dry macaroni
> 4 oz. shredded low-fat cheddar cheese, grated
> 
> Brown beef in skillet; add onions and cook until onions are clear. In a
> large soup pot, combine beef with all other ingredients except macaroni and
> cheese. Simmer for 1-2 hours. Add macaroni and simmer until noodles are
> tender, 15 to 20 minutes. Remove bay leaf and serve, topped with shredded
> cheese.
> 
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
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[CnD] Beef minestrone tried and True

[Helen Whitehead via Cookinginthedark]

Beef minestrone
I made this on a hot summer day, Friday, July7, 2017. It was really good!
I didn't bother with the cheese though.
I cooked it for an hour, including the cooking of the macaroni.

Call me crazy, if you like, but, I had to use up some vegetables that I had
in my fridge, so I'm making a Beef Minestrone Soup.
I'll let you know, how it turned out.

Here are the changes I've made.

Beef minestrone

1 lb. ground beef
1 large onion, chopped
I didn't have a big one, so I used 2 small ones.

6 cups water
I used a carton of beef broth, and added 3 cups of water.

1 cup potatoes, peeled and cubed
I didn't measure, just peeled 2,
1 cup carrots, peeled and sliced
I used baby carrots, not sure how many there were, but sliced what I had
left.

1/2 cup celery, diced
1 cup cabbage, shredded
Probably more cabbage than that,

1 can (16-oz.) tomatoes
I used a 28 ounce can, of diced tomatoes,
1 cup cooked beans
I opened a can of peas and carrots the other day, at lunch time, before
checking to see what it was.
So I threw them in too.

1 small bay leaf
1/2 tsp. thyme
1/2 tsp. basil
I didn't have any basil, instead, I used Italian seasonings.
1 tsp. salt
1/8 tsp. ground pepper
1 cup dry macaroni
4 oz. shredded low-fat cheddar cheese, grated

Brown beef in skillet; add onions and cook until onions are clear. In a
large soup pot, combine beef with all other ingredients except macaroni and
cheese. Simmer for 1-2 hours. Add macaroni and simmer until noodles are
tender, 15 to 20 minutes. Remove bay leaf and serve, topped with shredded
cheese.


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