GRANNY FAT RECIPES

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FAT GRANNY'S MINESTRONE SOUP RECIPE | ALLRECIPES



Fat Granny's Minestrone Soup Recipe | Allrecipes image

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

1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
½ cup elbow macaroni
3 tablespoons olive oil
½ cup butter
1 large carrot, diced
2 stalks celery, diced
1 large onion, diced
1 tablespoon finely chopped garlic
1 green bell pepper, diced
1 red bell pepper, diced
1 small zucchini, diced
1 (28 ounce) can diced San Marzano tomatoes with juice
1 (15 ounce) can tomato sauce
1 (15.5 ounce) can three bean salad, drained and rinsed
1?½ (10 ounce) packages frozen French-cut green beans
6 cups chicken stock

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



Granny's Crock Pot

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

1 - 3 to 4 pound beef chuck pot roast
1 package(s) dry onion-mushroom soup mix
1/2 teaspoon(s) dried basil or thyme, crushed
2 - bay leaves
1 tablespoon(s) Worcestershire sauce
- 4 to 6 whole, peeled baking potatoes
- 6 to 8 carrots, peeled and quartered
- 1 to 2 yellow onions, peeled and cut into eighths (extremely necessary)
12 ounce(s) beer (your choice)

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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