| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Italian |
Soups/stews, Italian, Beef |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Blade chuck roast OR |
|
|
Meaty soup bones |
| 2 1/2 |
qt |
Water |
| 2 |
ts |
Salt |
| 1 |
sm |
Onion |
| 1/2 |
c |
Celery leaves |
| 1 |
|
Bay leaf |
| 2 |
|
Slices, bacon, diced |
| 1 1/2 |
c |
Kidney beans |
| 1/2 |
c |
Green beans, fresh/chopped |
| 1/2 |
c |
Celery, diced |
| 1/2 |
c |
Green peas |
| 1/2 |
c |
Zucchini, thinly sliced |
| 1/2 |
c |
Carrots, thinly sliced |
| 1/4 |
c |
Onion, diced |
| 1/4 |
c |
Parsley, chopped |
| 1 |
|
Clove garlic, minced |
| 1/2 |
c |
(2 oz) elbow macaroni |
| 1 |
cn |
(6 oz) tomato paste |
| 1 |
c |
COCA-COLA |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Italian seasoning |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
|
|
Parmesan cheese, |
|
|
Grated (optional) |
INSTRUCTIONS
In a large pan, place the meat, water, salt, small onion, celery leaves,
and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender.
Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes
to the broth to harden the fat and remove the fat. Discard the fat.
Finely dice the meat, discarding any fat and bones (should be about 2
cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
the meat. Place over low heat while preparing the rest of the ingredients.
Pan-fry the bacon until crisp. Add the bacon and the drippings and all the
remaining ingredients, except Parmesan cheese, to the broth. Cover and
simmer about 30 minutes, until the vegetables and macaroni are tender.
Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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