Minestrone Soup
Submitted by: Mary Hoffman
1 lb. boneless beef round or chuck
1/4 tsp. thyme
1/4 tsp. basil
1 med. onion, chopped
1/8 tsp. oregano
2 1/2 c. water
1 c. macaroni shells,
2 (10 1/2 oz.) cans beef uncooked broth
1 c. sliced carrots
1 (16 oz.) can whole tomatoes in juice
1 c. celery, sliced
1/2 c. leeks, sliced
1 bay leaf
1 (15 oz.) can dark red kidney beans
1/2 tsp. celery salt
1/2 tsp. onion powder
Cut beef into 1/2-inch cubes. Brown along with onion in 2 tablespoons vegetable oil in a 5-quart saucepan, or Dutch oven. Add water, broth, tomatoes and their liquid; carrots, celery, leek, bay leaf and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add macaroni and continue simmering 5 minutes. Add kidney beans, continue simmering for 5 minutes.
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