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Ingredients:
1 lb. shin beef with bone
5 qt. water, cold
3 tbsp. salt
1 c. dried red kidney beans
2 tbsp. olive oil
2 cloves, garlic
1 minced med. onion
1/2 c. snipped parsley
1/2 lb. lean ground beef
1/4 tsp. pepper
1 c. diced celery
2 c. finely shredded cabbage
1 1/2 c. diced carrots
1 #2 1/2 can tomatoes
1 1/2 c. broken spagetti
1 c. thinly sliced zucchini
Direction:
Day before: In large kettle,
place shin beef with bone, salt, beans. Bring to a boil; skim.
Cover, simmer 3 hours. In oil, saute garlic, onion parsley,
ground beef and pepper until onion is tender; discard garlic.
Remove bone from soup; cut off meat. Add meat to soup, along
with onion mixture, celery, cabbage, carrots, tomatoes. Simmer
covered 20 minutes or until vegetables are tender.
Refrigerate. About 30 minutes before serving: skim fat from
soup. Bring soup to a boil, add spaghetti, zucchini. Cook
covered about 10 minutes. Add salt and pepper to taste. Top
soup with cheese. Serves 8. Croddy
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For
Details about Ingredients , check your nearest American Store
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