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Minestrone Soup

My oven was out of commission for almost two weeks and since I do about 75% of my cooking in it I had to get creative.

Reporter: Cathy B.

Email: news@momseveryday.com

My oven was out of commission for almost two weeks and since I do about 75% of my cooking in it I had to get creative.

Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one second grader, one teen and one stepson.  She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen."  She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks.  Please feel free to comment or ask a question about her recipes or about cooking and baking in general.

Ingredients:

2 cups chopped onion
1 cup chopped celery
2 cups chopped carrots
28-ounce can stewed and sliced tomatoes (undrained)
6 cups water
14-ounce can chicken broth
15.5-ounce can light or dark red kidney beans (drained)
1 tablespoon butter or margarine
1 teaspoon basil
1/2 teaspoon marjoram
1 teaspoon pepper
1/2 teaspoon salt
1 cup uncooked elbow macaroni

Directions:

Melt one tablespoon of butter or margarine in the bottom of a large stockpot. Add the chopped onion and celery and cook until almost soft. Add the carrots, tomatoes, water and broth. Drain the liquid from the kidney beans and add to the soup. Add the basil, marjoram, pepper and salt. Cover with lid and simmer for 30 minutes. Add elbow macaroni and simmer an additional 10 minutes.

To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/

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