Рецепт Church Supper Soup
by Global Cookbook

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	Порций: 12

Ингредиенты

1 lb grnd beef
1 c. diced onion
1 c. minced celery
1 c. minced carrots
2 x garlic cloves chopped
1 lrg can tomatoes - (28 ounce) minced, undrained
1 can can red kidney beans - (15 ounce) undrained
2 c. water Beef bouillon cubes or possibly concentrate undiluted, which would dilute to make 5 c. of stock

1/4 c. chopped parsley
1 tsp salt
1/2 tsp oregano crushed between your palms
1/4 tsp freshly-grnd black pepper
2 c. shredded cabbage
1 c. green beans in 1" pcs
1/2 c. small elbow macaroni
1 Tbsp. pesto see * Note (or possibly 1/2 tspn dry basil, crushed between your palms) Freshly-grated Parmesan cheese for garnish

Note: You can often find pesto in the stores now - and just freeze it to use as you need it for a wonderfully fresh basil flavor.
Brown the beef in a large heavy kettle, draining off any fat. Add in all the remaining ingredients except the cabbage, green beans, macaroni, and pesto. Bring to a boil, then reduce heat and simmer for 20 min.
Add in the cabbage, green beans, and macaroni. Bring to a boil, then reduce and simmer till the vegetables are tender - about 20 min.
When ready to serve, stir in the pesto (or possibly basil), then serve up with a big ladle and point your friends to the bowl of Parmesan as a topping.
Serve warm to 12 people.
Comments: Ritchie Wallace, in Maine, sent this recipe in - an Italianate beef-vegetable soup, credited to Bonnie Vawter (a pastor's wife) in Missouri, which she found years ago in a magazine. It's rich and substantial, perfect for an evening meal or possibly a pot luck. Ritchie - who lives in the woods of Maine with husband Tim, their great dane Gisburn, and two cats, Hillery and Tawanda - testifies which it helps "stave off the winter cool"...that got down to 19 below about the time she wrote.