Categories: Soup- Stew- Chowder- Chili

Ingredients

• 6 to 8 slices bacon
• 2 cloves minced garlic
• 1 large chopped onion
• 1/4 cup minced parsley
• 2 cans beef broth
• 3 soup cans water
• 3 stalks celery
• 3 carrots
• 16 oz. can tomatoes
• 16 oz. can pinto beans
• 1 tsp. basil
• 1 tsp. oregano
• 1 tsp. salt
• 2 bay leaves
• 1/4 tsp. black pepper
• 3 zucchini
• 1/2 head cabbage or spinach or both
• 1/2 cup elbow macaroni
• Parmesan cheese

Directions

1. Chop bacon and cook in a large Dutch oven until crisp. remove from pan and saute garlic and parsley until soft. Do not brown. Remove excess bacon far.

2. Slice carrots and celery and add to sautéed vegetables with broth, water, tomatoes, beans, and seasonings. Bring to a boil and simmer for 15 minutes to an hour until carrots and celery are tender. Remove about 1/3 of the vegetables and puree in the blender until smooth.

3. Return pureed vegetables to soup. Slice cabbage, and or spinach thinly and add to soup with macaroni and zucchini. Simmer for 30 minutes or more.

4. Garnish each serving with some of the bacon. Serve with freshly grated Parmesan cheese.

Email to a friend | Print this recipe | Back