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Minestrone Soup (Crockpot)

486Soup
   
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
 
 
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
 
Recipe Source: Rival Crock-Pot Cookbook
Submitted by: Creative Cooking USA

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