There are 2 soups I remember Aunt Beth serving me. She gave my husband both of those recipes. Since we served minestrone at RS, I also want to include her version of it and her other soup recipe -- tomato and cheese. Here they are:
Title: Aunt Beth's Minestrone Soup
Description:
Aunt Beth said, "I make this when I have a beef roast left overs."
Ingredients:
Use large kettle. Saute in 1/4 cup oil:
1 c (or more) chopped onions
1 clove (or more) garlic
add 2 1/2 qts. water
1 can beef broth undiluted
1-12 oz. can tomato paste, not sauce
1 pkg. frozen mixed vegetables
1 c (or more) shredded cabbage
2 t salt
1/4 t pepper
1/2 t Italian Herbs seasoning
1-2 1/2 can Italian style tomatoes
1-15 oz. can red kidney beans
Directions:
Cook above for about 1/2 hour, then add 1 cup small elbow macaroni. Stir often. Add 1 c or more roast beef. Simmer together about an hour. One friend of Aunt Beth's used to use chopped spinach or any other left over vegetable.
Title: Aunt Beth's Tomato & Cheese Soup
Directions:
Saute 1 chopped onion in oil and garlic. Add tomatoes, green pepper - diced, and celery. Cook until pepper and celery are "al dente". Then add diced cheese either Monterey Jack or Mozzarella. Aunt Beth said, "When you have fresh tomatoes, this is good, but can also be made with canned."
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