Tuesday, August 16, 2011


Pink Ribbon Cookbook,
Women First Breast Cancer Support Group
1 (2 lb) Beef soup bone
2 lb shin beef, cut up
4 quarts Water
1 1/2 lbs, Tomatoes, peeled
1 (15 oz) can Tomato Sauce
2 Onions, chopped
1/4 cup chopped Parsley
2 cloves crushed Garlic
1/4 teaspoon Pepper
2 Tablespoons Basil Leaves, crushed
2 cups sliced Carrots
4 cups Uncooked Macaroni
2 pkgs Italian Green beans
10 oz pkg Green Peas
2 cups sliced Celery
1 lb can Red Kidney Beans
2 Tablespoon Salt
Place soup bone and beef in large 8 quart pot. Add water, bring to a boil, skim. Add tomatoes, tomatoe sauce, onion, parsley, garlic, salt, pepper and basil. Bring to a boil. Reduce heat and simmer 1 1/2 hours. Add carrots and celery, cover and simmer 1 hour. Remove meat and bones, trim fat off meat and discard. Cut meat into pieces and return to soup. Heat to boiling. Add uncooked pasta, green beans and peas. simmer for 20 minutes. Stir in kidney beans, heat to boiling.
In Memory of Sue Lee Triplett.

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