Wastebasket Soup Recipes

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WASTEBASKET SOUP



Wastebasket Soup image

Why is this baked version of Italian minestrone called Wastebasket Soup? It was found printed in a newspaper that was used as packing around a wastebasket mail-ordered from Pennsylvania. From Hometown Cooking

Provided by Bev I Am

Categories     Beans

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/2 lbs beef stew meat, cut into 1 inch cubes
1 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
3 (10 1/2 ounce) cans condensed beef broth
3 cups water
1 1/2 teaspoons dried Italian seasoning
1 (15 ounce) can great northern beans or 1 (15 ounce) can navy beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes, cut up
1 1/2 cups thinly sliced carrots
1 (6 ounce) can pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small shell pasta
grated parmesan cheese (optional)

Steps:

  • In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt.
  • Bake, uncovered, in a 400 degree F oven for 40 minutes, stirring occasionally.
  • Remove from oven.
  • Reduce oven temperature to 350 degrees F.
  • Carefully stir broth, water, and Italian seasoning into the beef mixture.
  • Cover and bake about 1 hour more or until beef is almost tender.
  • Stir in beans, tomatoes, carrots, and olives.
  • Cover and bake 20 minutes more.
  • Stir in zucchini and pasta.
  • Cover and bake about 20 minutes more or until pasta is tender.
  • Sprinkle each serving with Parmesan cheese, if desired.
  • Note: If you can’t find Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.

Nutrition Facts : Calories 498.5, Fat 28.1, SaturatedFat 9.6, Cholesterol 88.5, Sodium 1135.5, Carbohydrate 27.6, Fiber 5.8, Sugar 4, Protein 33.9

GARBAGE SOUP



Garbage Soup image

This soup is made with leftover veggies. My kids call it garbage soup because it would have been garbage if we hadn't made soup! Throw in any type vegetables you have in your fridge to add some flavor.

Provided by WHTETAIL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 pound lean ground beef
6 potatoes, diced
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
1 cup chopped celery
1 (10.5 ounce) can beef broth
2 cups mixed vegetables
salt and pepper to taste
⅛ tablespoon dried rosemary
⅛ tablespoon dried thyme
¼ tablespoon dried basil
½ pound bacon - cooked and crumbled

Steps:

  • In a large stock pot place beef, potatoes, tomatoes, onion, celery, broth and vegetables. Add enough water to cover ingredients, cover pot and cook over medium heat for 1 hour or until vegetables are soft and beef is cooked through.
  • Season to taste with salt and pepper, rosemary, thyme and basil. Add bacon bits, stir and serve.

Nutrition Facts : Calories 947 calories, Carbohydrate 74.6 g, Cholesterol 147.6 mg, Fat 48.2 g, Fiber 12.1 g, Protein 52.5 g, SaturatedFat 17.5 g, Sodium 1944.3 mg, Sugar 6.6 g

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