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The Archives of Museum Hill Bed and Breakfast Recipe Library Collection-St Joseph, Missouri
Southwest Minestrone Soup
1 lb. ground beef
1 16 oz can diced tomatoes
1 4 oz cn chilies
8 oz diced carrots
8 oz diced celery
8 oz diced onions
2oz beef base
1 16 oz jr. tomato basil sauce
2 oz mince garlic
1 oz Montreal Steak Seasoning
6 oz cooked macaroni (small noodles)
2 oz Italian Seasoning
1 oz Louisiana Style Seasoning
Lightly oil skilled and brown ground beef in skillet over medium heat. Add minced garlic about half way through browning along with the Montreal Steak Seasoning. In a large stockpot, add the canned diced tomatoes, chilies, and tomato sauce. Heat to just before boiling over a medium heat, than simmer on low, stirring occasionally. When hot, add beef base, Louisiana style and Italian seasonings. Sauté carrots, onions, and celery in large sauté pan or skillet. Cook till just tender. Add cooked ground beef, carrots, onions, and celery to soup base in stockpot. Let simmer for about 30 to 45 min. Bring 6 qts. water to a boil in large pot and than add macaroni. Cook until just tender. Drain in sink with strainer and cool noodles immediately with cold water to stop cooking process. Add noodles to soup, let simmer 5 to 10 minutes on low heat, then serve.
