Recipe by IVPLAY
"This beef-based minestra is great for cold winter days. Serve in individual bowls with Parmesan cheese and parsley sprinkled over the top."
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jalapeno peppers, seeded and chopped
shallot, finely chopped
portobello mushrooms, diced
salt and pepper to taste
2 (14.5 ounce) cans
crushed red pepper flakes
1 (10 ounce) package
frozen mixed vegetables, thawed
Fantastic - a nice gut filling soup for this crazy Montana winter. Add a little red wine and it'll drive the people wild!
As written this was really bland. I added a teaspoon each of dried basil and oregano, which helped add flavor.
I only used one can of beef broth and added a lot of garlic salt and about 1 tsp of Italian seasoning. I also omitted the bag of frozen veggies but took the advice of a prior reviewer and added about 1 c. of red wine. My husband loved it! Topped with aged parmesean and served with fresh beer bread!
This turned out quite good, a really nice soup/stew. Liked the flavor with the peppers and spice, I added more. A quick and easy recipe suggestion that can easliy have different veggies or spices added or substitied to it.
This is a great recipe! I didn't have mushrooms but added a package of Knorr Vegetable soup mix. So yummy!
I'm usually opposed to ground beef in soup, but since I that's all I had, I found this recipe. Not bad! I basically used this as a jump-off point for all the fresh veggies I had sitting around that needed to be used -- a head of cauliflower, bunch of broccoli, carrots, squash, onion. Since I was out of tomatoes, I used a can of tomato paste. Also used two beef bouillon and two chicken/tomato bouillon, since that's what I had. I also wanted to thicken it and stretch it some, so added about a 1/2 cup barley.
So, basically I barely followed the recipe at all... but I am of the opinion that it's hard to go wrong making soup. Throw in what you have, throw in some spices, let it simmer and voila: soup. This is a great starting point recipe.
Very easy to make & my kids LOVED it!
Not very flavorful and I followed the recipe exactly.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 169
** Calories from Fat: 66
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