This is your traditional minestrone hodgepodge soup but with an above average twist from the Rill’s kitchen. Great in a crock pot or left to simmer on the stove. Throw in your favorite pasta and you have a whole meal.
To make the soup, you will need:
15 oz. chopped tomatoes
Ground beef, left over steak or roast
3/4 cup favorite pasta or 1/4 C barley
Bean and vegetable mix
1 Beef flavor
1 Spice packet
Directions: In 4 quart saucepan add 8 cups water and bean mix and barley (optional). Cover and bring water to boil, reduce heat and let simmer until beans soften, approximately 1 hour. Brown meat and drain fat. When beans soften add spice packets, chopped tomatoes, pasta and precooked meat to the beans. Return to simmer and cook until pasta is done. Serve topped with Parmesan cheese.
Crockpot Directions:Add water, the entire soup mix and precooked meat to the slow cooker. Cook on low for 6 hours (minimum) to 10 hours (maximum). Cook on high for 3 1/2 hours (minimum) to 6 (maximum). Add tomato right before serving. Enjoy!