Brandy was one of our favorite aides for Eric. Yesterday she reached out and asked for a favorite family recipe. Then John goes it’s cold now, we should have that for dinner tomorrow night. So I got up early to head to the store as early as possible. Yes, I wore my Kn95 mask and the store was not crowded. So here is the minestrone soup recipe. It’s quick and easy.
I used to make it more with stew beef when the kids were younger Now that I am on a very low fat diet I use skinless, boneless, chicken breast meat. I have my butcher cut it up in cubes for me about 1/2 square. Both are tasty options
Minestrone Soup
1 4.5 quart LeCreuset soup pot
1 package Manischewitz Minestrone Soup Mix
1.5 pounds of diced chicken breast or stew beef
1 large sweet onion diced
1 bunch of celery cleaned and sliced
1 pound of carrots peeled and sliced
5 cups of water
2 Tablespoons olive oil
1/2 teaspoon of salt and white pepper
1 pound frozen mixed vegetables
Sauté meat, salt and pepper in the olive oil until the meat is no longer red or pink. 15 to 20 minutes stirring every few minutes. Add the onion and continue to sauté until tender and translucent. Add celery and carrots mix in and cook until softened about 5 minutes.
Add 5 cups of water and bring to a boil. Add the soup mix. Bring to a boil again. Lower the temperature to a slow simmer and cook 45 minutes stirring often.
About 15 minutes before the basic soup is done remove the frozen vegetables from the freezer. Add the mixed vegetables to the soup once the 45 minute timer goes off. Stir in well. Cook for 10 to 15 minutes more until the frozen vegetables are cooked. You may add other vegetables too. Just don’t over fill your pot.
Serve with warm dinner rolls. It is better the second night. This makes about 4 quarts of soup. Yes you may freeze the leftover soup in individual containers and freeze.
