Minestrone Soup

1 1b. 8 oz London Broil, cut into 1/4 cubes

1 ¹⁄2 cups Water 

¹⁄4 cup Onions, fresh, diced*

2¹⁄3 cups Carrots, fresh, diced*

1¹⁄4 cups Cabbage, fresh, chopped*

³⁄4 cup  Celery, fresh, chopped*

²⁄3 cup Zucchini, fresh, chopped*

2 quarts beef broth

8 oz Tomato paste, canned

¹⁄2 tsp Pepper, black, ground  

¹⁄4 tsp Oregano, dried 

2 Tbsp Garlic powder  

¹⁄2 tsp Salt  

¹⁄4 tsp Marjoram, dried 

1 Tbsp Onion powder 

1 tea. Basil, dried

¹⁄2 tsp Parsley, dried 

2 Tbsp Italian Seasoning

2 lb Great northern beans, canned, drained OR Great northern beans, dry, cooked

1¹⁄3 cups Macaroni, elbow, whole-grain or regular

In a large stock pot, brown beef. Add water, onions, carrots, cabbage, celery and zucchini. Simmer uncovered over medium–high heat for 15 minutes or until tender.  Add beef broth, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, and parsley. Simmer uncovered over medium–high heat for 30 minutes. 

Add beans and macaroni. Simmer uncovered over medium–high heat for 20 minutes.  

Makes 25 (1 cup) servings.

Source: Child Nutrition Recipe Box

*For a quicker, easier soup, use 1-16 oz. package of frozen mixed vegetables and 1-15 oz. can diced tomatoes with garlic instead of the fresh vegetables.