Recipe of the Week: Minestrone Soup, by C.S.

This is my favorite Minestrone soup.


¼ cup cooking oil (I use peanut oil or olive oil)

1 clove garlic, minced or (1/8 tsp. powder)

1-1/3 cup onion coarsely chopped

1-½ cup celery with leaves, coarsely chopped

½ can (6 oz.) tomato paste

1 Tbs. parsley

1 cup carrots, sliced fresh or frozen

4-¾ cup cabbage, shredded

4 cans diced tomatoes (28oz. cans)

1 can red kidney beans, drained, rinsed (black beans also work well)

1 ½ cup frozen peas

1 ½ cup green beans

1 tsp. sugar

Dash of hot sauce (optional)

11 cups of water

2 cups spaghetti, uncooked, broken (I like to use Angel Hair Spaghetti,
because it cooks faster)


  1. Heat oil in 4-quart saucepan. Add garlic, onion and celery and sauté for
    about 5 minutes.
  2. Add all of the remaining ingredients except for the spaghetti. Stir
  3. Bring to a boil, reduce the heat and simmer for about 45 minutes or until
    vegetables are tender.
  4. Add uncooked broken spaghetti and simmer until spaghetti is tender.

I love to garnish this soup with grated parmesan cheese.

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Useful Recipe and Cooking Links:

Homemade Turkey Soup Recipe

Jamie Oliver: Slow-Cooked Venison & Juniper Stew

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