1lbsirloin or round steak cooked and cut into bite-size pieces
2large onions
2cupsceleryfinely chopped
4large carrots sliced
2yellow zucchinisliced
1 15 ozcan green beanscut
2large cloves of garlicminced
3sprigsparsley
2cupscabbageshredded
1 15 oz can of dark red kidney beansdrained and rinsed
1 30 ozcan diced or stewed tomatoes ~ pureed
1bay leaf
1tspdried marjoram
1-2tspsalt
freshly ground pepperseveral grinds
1 1/2tspbasil
1 1/2tsporegano
6cupsbeef broth
3-4cupsof waterup to 5 cups if preferred
1 1/2cupsPasta ~ any type I use spaghetti broken into smaller pieces before cooking or a small shell type pasta. Gluten-free if needed.
Parmesan cheese Grated to serve with soup
Instructions
Instructions:
Cut steak into bite-size pieces and brown in a skillet or in the kettle you are planning to make the soup in.
Add beef broth and water. Simmer for one hour.
Saute vegetables and spices in about 1/2 cup of soup broth in a medium-sized skillet.
Add vegetables to meat and broth. Mix well. Bring to a boil and simmer 45 minutes.
Add kidney beans and pasta. Cook 15 minutes or until pasta is done.
If some people in your family or group need gluten-free pasta like my family, cook the regular and gluten-free pasta separately and let each person add some to their own bowl.