Glenda's Minestrone Soup

 We have friends that owned a restaurant in Pasadena, California. My brother, and a few of my high school friends worked there. It was a great little Italian restaurant called, Michael's. Mr. Pellicciotti was the owner. If it wasn't for Aldo, we wouldn't of known about some of the restaurants in Pasadena. Thanks Aldo! Here's my version of Minestrone Soup:

Glenda’s Minestrone Soup
1 onion, chopped
3 celery stalks, chopped
3 slices of bacon
Cook these ingredients together until bacon is crispy.

Add 1 1/2 quart water and add 4 cubes of beef bouillon, could use a vegetable broth you made instead.

Add to the above and put the next ingredients in order; cook until tender:
6 carrots, diced small
2 large cans tomatoes (24-26 ounce size), could use 1 quart of home canned tomatoes
1 medium can tomato sauce (8 ounce size)
½ teaspoon sugar (to take the acid taste from the tomatoes)
2 medium cans kidney beans, I suppose you could use any kind of beans you like: navy beans, pinto, small red, etc
1 can green beans, could use 1 pint of home canned green beans
1 medium size yellow neck squash, sliced and diced
1 medium size zucchini, sliced and diced

Cook up ½ pound macaroni noodles according to instructions on package and add to soup.

Spices I use to taste:
Salt
Pepper
Lawry’s seasoned salt
Pinch of basil
Little bit of parsley

Created in August 1982

Vegetable and Red Lentil Soup

1 can (14 1/2 ounces) vegetable broth
1 can (14 ½ ounces) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or 1 of each), diced
1 red or yellow bell pepper, diced
½ cup thinly sliced carrots
½ cup red lentils, rinsed and sorted
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper
2 tablespoons chopped fresh basil or thyme
½ cup croutons or shredded cheese (optional)
1. Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock-pot or slow cooker; mix well.
2. Cover; cook on LOW 8 hours, or on HIGH 4 hours or until lentils and vegetables are tender. Ladle into shallow bowls; top with basil and croutons, if desired.
Makes 4 servings.

Pumpkin and Spinach Soup with Beef

1 tablespoon butter
1 large onion, chopped
1 stalk celery, sliced thinly
2 quarts regular-strength chicken broth
½ pound boneless beef chuck, fat trimmed, cut into ½-inch cubes
3 ½ pounds Hubbard squash or banana squash, peeled, seeded and cut into ½ -inch cubes (about 10 cups)
2 large (about ½ pound) carrots, peeled and coarsely chopped
½ pound spinach, tough stems and wilted leaves discarded, rinsed well and drained
Salt and pepper to taste

In a 6-8 quart pan, stir butter, onion, and celery over medium-high heat until onion is limp, about 5 minutes. Add broth and beef; cover and simmer for 30 minutes. Add squash and carrots; cover and simmer until squash and beef are very tender when pierced, 15 to 20 minutes. Cut spinach into ¼ inch wide strips.
With a slotted spoon, lift out about ¾ of the squash and coarsely mash. Return mashed squash to pan along with spinach. Bring to a boil; then simmer, uncovered, until spinach wilts, 3-4 minutes. Skim and discard fat. Ladle soup into bowls. Add salt and pepper to taste.
Serves 6-8
Per serving: 15 calories, 12 g protein, 5 g fat, 18 g carbo, 126 sodium, 21 mg chol.
Sunset Magazine Feb 1991

Things I change:I cook the beef by itself in water -2 hours, until it almost falls apart.

I don't mash the squash, I leave it cubed.

Love,love this soup!