| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Beef, Italian, Soups |
8 |
Servings |
INGREDIENTS
| 2 |
t |
Salt |
| 3 |
qt |
Water |
| 2 1/2 |
lb |
Beef, cubed |
| 1 |
|
Garlic clove, crushed |
| 1 |
|
Bay leaf |
| 1 |
|
Carrot, large sliced |
| 2 |
|
Celery sticks, sliced |
| 1 |
|
Onion, medium cut in 8ths |
| 1 |
|
Kidney beans, 12 to 16 oz. |
| 1 |
|
Tomato paste w/garlic, 6 oz |
| 1 |
|
Handful green beans, or more |
|
|
halved or quartered |
| 4 |
|
Roma tomatoes, chopped |
| 1/2 |
c |
Chianti or other red wine |
| 1 |
t |
Basil leaves |
| 2 |
t |
Creole seasoning |
| 1 1/2 |
t |
Oregano leaves |
| 8 |
oz |
Pasta shells |
| 1/2 |
t |
Paprika |
| 2 |
t |
Sugar |
INSTRUCTIONS
FIRST PART: Bring the water to a boil. Put in all first part
ingredients and then simmer, covered, for 3 hours. SECOND PART: Add
all second part ingredients to pot and simmer for 30 minutes. THIRD
PART: Add all third part ingredients to pot and simmer for and
additional 30 minutes. Serve with lots of garlic bread. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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