Minestrone Soup (Crockpot) |
486 | Soup |
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Ingredients: |
3 cups water 1 1/2 pounds beef shank 1 medium onion, diced 2 carrots, diced 2 stalks celery with tops, sliced 1 14 1/2 oz. can tomatoes 2 tsp. salt 1 10-oz pkg. frozen mixed vegetables | 1/2 cup shredded cabbage 1 tbs. dried basil 1 clove garlic, minced 1/2 cup vermicelli or 16-oz. can garbanzo beans 1 tsp. oregano 1 zucchini, sliced |
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Instructions: |
Place all ingredients in Crock-Pot except zucchini. Stir to mix thoroughly. Cover and cook on Low 10-12 hours (High: 4 to 5 hours). During last hour, remove meat and bones. Cut meat from bones and return to soup with zucchini. Turn Crock-Pot to High and cook one hour.
Ladle into bowls and sprinkle with parmesan cheese. Serve with crusty French or Italian bread.
Note: Can also use fresh vegetables |
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Recipe Source: Rival Crock-Pot Cookbook |
Submitted by: Creative Cooking USA |