Mad for Minestrone Soup - Recipe

Minestrone Soup:

This soup has no meat and has no white flour noodles; making it very healthy.  Garnish with Parmigiano Reggiano or Romano Cheeses

Large Stock Pot - Mine is 12 Quart - So, if you don't have a pot large enough to make a couple gallons of soup or stew - just cut the recipe in half.  If there are vegetables that you like more than others, or dislike completely, adjust them to your personal tastes. 

Start with 3 Quarts of Water

Turn Stove to Medium High

Seasonings

1/4 Cup Beef Bouillon

2 Tablespoons of Seasoned Salt

1 Teaspoon of Pepper

1/4 Cup Parsley

2 Tablespoons Thyme

4 Large Bay Leaves

2 Tablespoons Basil

2 Cloves of Garlic (Minced)

Canned Vegetables

I Can Corn

2 Can Green Beans

1 - 28 Ounce Can Crushed Tomatoes

1 - 28 Ounce Can Whole Tomatoes (Crushed between fingers - see below for tips)

Rinse All Beans

Choose whatever beans you like; but remember, red beans produce more gas (for some reason unbeknownst to me):

1 Can Dark Red Kidney Beans
1 Can White Kidney Beans
1 Can Great White Northern
1 Can Black Beans

Bring to a boil - then lower your heat to medium low and simmer for about 30 minutes. 

Fresh Vegetables

6 Ribs of Celery Chopped

1 Large Onion Chopped

3 Carrots - Cut them in half and if the end is very large - cut in half again then slice them

1 Green Pepper

Add to your soup and simmer for 30 minutes - stirring occasionally

Add 1 cup of "slow" cook barley - not instant or minute 

Stir the soup and simmer another 45 minutes - stirring occasionally

TIP:

If you have never smooshed (yes I said smooshed) a tomato between your fingers before, you are up for a treat.  I've learned the hard way that as soon as you pick one up to smoosh into your soup, it will explode seeds all over your stove and you.  So, instead, set the open can inside your sink and very slowly, put your clean hand inside the can and begin smooshing.  Once you have a few on the top broken apart, dump those and some of the juice into your soup.  Then return the can to the sink and finish the rest of the can and add to your soup.  This will save you from a big mess.  Some might ask...Why don't I just put into a bowl?  That does not solve the problem of exploding.  You could go through the hassle of cutting them all up - that's not for me - I'm too lazy.

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