Minestrone Soup
Janee Walker

1 28-oz. can tomatoes
1 recipe ground beef mix (see below)
1 qt. water
2 large carrots, peeled, sliced
2 8-ounce cans tomato sauce
2 cups beef broth
1 tsp. dried oregano leaves
¼ tsp. pepper
½ tsp. garlic salt
1 Tbsp. dried parsley leaves
½ tsp. basil leaves
1 15-oz. can garbanzo beans, drained
1 16-oz. can green beans, drained
1 15-oz. can kidney beans, drained
1¼ cups mostaccioli macaroni, uncooked
Parmesan cheese for garnish

Puree tomatoes in blender. In a large pot or Dutch oven, combine beef mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper, and garlic salt. Bring to a boil. Cover; simmer over low heat about 20 minutes. Add all beans. Bring to a boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with parmesan cheese. Makes 10 to 12 servings.

Ground Beef Mix
This basic mix can be used in most casseroles that call for a meat mixture. Make a whole batch and freeze. For above recipe use 2 cups of mixture.
5 lbs lean ground beef
1 Tbsp. salt
2 cups chopped celery
2 cups chopped onions
1 cup diced green pepper

In large pot or Dutch oven, brown ground beef over medium-high heat, stirring to break up meat. Drain; discard drippings. Stir in salt, celery, onions and green pepper. Cover; simmer over low heat until vegetables are crisp-tender, about 10 minutes. Remove from heat; cool on rack. Freeze in 2 cup quantities. Makes six packages. Use within 3 months.