We have some great cooks in our family.
We like to try new recipes and tweak the old ones.
We're always asking each other, "Can I have your recipe?"
So we created a place to share the recipes that others ask for, the experiments that turn out well or the recipes that we fall back on because they're quick and yummy. Some of these recipes are original, some are gleaned from friends and some are blatantly copied from other sources.
All of them have been tested and found delicious.


Saturday, November 1, 2008

Easy Italian Soup

(print this recipe)
12 ounces boneless beef round steak, cut ¾ inch thick
1 16-oz. package loose-pack frozen zucchini, carrots, cauliflower, lima beans and Italian beans (may be labeled “Mediterranean Mix”)
1 1¼-oz. envelope spaghetti sauce mix
1 14-oz. can reduced-sodium chicken broth
4 ounces dried gemelli pasta or medium shell macaroni
1/3 cup finely shredded Parmesan cheese

1. Trim fat from meat. Cut meat into ¾-inch pieces. In a 3½- or 4-quart slow cooker, combine meat and frozen vegetables. Sprinkle with spaghetti sauce mix. Stir in water, tomatoes, and chicken broth.
2. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in pasta. Cover and cook about 30 minutes more or until pasta is tender. Sprinkle each serving with Parmesan cheese.

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