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January 1999 Issue
A Pot on the Stove Keeps the Blues Away
by Ronda L. Halpin
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Autumn Minestrone

The abundance of vegetables and familiar seasonings in this soup make it tasty and fun to make. Use some corned beef from a previous meal to add a little salty flavor to this already tasty soup.
  • 1 qt. chicken broth
  • 2 qt. water
  • 3 c. carrots, sliced
  • 1 c. green beans, sliced
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 can red kidney beans
  • 1 c. corned beef, cubed
  • 1 c. corn
  • 4 cloves garlic, minced
  • 1/2 tsp. rosemary
  • 1/4 tsp. thyme
  • 1 tsp. parsley
  • salt and pepper to taste
  • 3 tomatoes, coarsely chopped
  • 1/2 head cabbage, shredded
Combine broth and water in a large stock pot and place over medium heat. Add carrots, green beans, onion and green pepper and cook for 20 minutes. Add kidney beans, corned beef and corn and continue cooking for another 20 minutes. Finally, add the seasonings, tomatoes and cabbage and lower heat to low or medium-low and slow simmer until you achieve the desired taste. Note: If you prefer a side dish soup, replace the corned beef with 4 slices of cooked, crumbled bacon.
  • Yields: about 4 quarts of soup
  • Preparation Time: 1 hour, plus simmering time
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