FAT GRANNY'S MINESTRONE SOUP RECIPE | ALLRECIPES
Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad.
Provided by styx1017
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 25
Steps:
- Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
- Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.
Nutrition Facts : Calories 398 calories, CarbohydrateContent 41.9 g, CholesterolContent 41.4 mg, FatContent 23.7 g, FiberContent 10.1 g, ProteinContent 8.8 g, SaturatedFatContent 11 g, SodiumContent 1524.6 mg, SugarContent 17.6 g
GRANNY'S CROCK POT "POT" ROAST | JUST A PINCH RECIPES
What a delicious and easy pot roast. We love simple, old-fashioned recipes - especially when they're done in the slow cooker. You can taste the hint of beef flavor but don't be scared of it. The alcohol cooks off and it helps tenderize the chuck roast. Onion soup mix, big chunks of onion, and chopped carrots make the juices extremely flavorful for the thick gravy. Don't skimp on the gravy... it's a must.
Provided by Fran Murray @franmurray
Categories Beef
Prep Time 15 minutes
Cook Time 6 hours
Yield 4
Number Of Ingredients 9
Steps:
- In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast.
- Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs.
- Place the baking potatoes towards and touching the outside edge of the Crock Pot.
- Place the quartered carrots on top of the roast and in the middle of the potatoes.
- Spread the onion pieces evenly over the top.
- Pour the beer evenly over everything.
- Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
- POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm.
- Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan.
- Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry.
- Pour slurry into pot roast juice into the saucepan.
- Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.
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