Virtual Vittles Meaty Bean Soup

Meaty Bean Soup

Serves 6-8

½ Cup cooked lean beef, diced
½ Cup cooked lean pork, diced
¾ Cup soaked Roman beans or Pinto beans
½ Cup green string bean, cut in 1 inch pieces
2 Carrots, sliced
¼ Cup celery, sliced
¾ Cup spaghetti, broken into 1 inch pieces
4 Ripe plum tomatoes, diced
1¼ Cup diced potatoes
½ Cup peas
4 Cups water
4 Cups beef broth
2 Tablespoons fresh chopped Italian parsley
1 Bay leaf
1 Medium onion, diced
2 Cloves garlic, crushed
½ Teaspoon thyme
Salt and freshly ground black pepper
Grating cheese

     1. In a large saucepan, bring the beef broth and water to a boil.
         Add the beef, pork, onion, Roman beans, carrots, celery, green
         string beans, tomatoes, peas, parsley, garlic, thyme bay leaf,
         salt and black pepper.

     2. Return the saucepan to a boil. Cover and simmer for 30 minutes.
         Add the potatoes and return to a boil. Simmer for 20 minutes.
         Add the pasta and stir. Return the soup to a boil and simmer
         uncovered for 15 minutes. If the soup becomes too thick, add
         some water.

     3. Serve and top with grating cheese.

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