Ingredients for Wastebasket Soup
- Beef Stew Meat
- 1 large onion (chopped)
- Olive Oil
- 4 cloves garlic (minced)
- 1 tsp salt
- Condensed Beef Broth
- 2 cups water
- Dried Italian Seasoning
- Great Northern Beans
- 1 (28-ounce) can crushed tomatoes
- 1 cup chopped carrots
- Pitted Ripe Olives
- 2 medium zucchini (chopped)
- Small Shell Pasta
- Grated Parmesan cheese (to taste)
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How to Make Wastebasket Soup
- Preheat oven to 400°F (200°C).
- In a 4-quart Dutch oven, combine 1 lb beef stew meat, 1 large onion (chopped), 2 tbsp olive oil, 4 cloves garlic (minced), and 1 tsp salt.
- Bake uncovered for 40 minutes, stirring occasionally.
- Reduce oven temperature to 350°F (175°C).
- Carefully stir in 4 cups beef broth, 2 cups water, and 1 tbsp Italian seasoning into the beef mixture.
- Cover and bake for 1 hour, or until beef is almost tender.
- Stir in 1 (15-ounce) can kidney beans (drained and rinsed), 1 (28-ounce) can crushed tomatoes, 1 cup chopped carrots, and 1/2 cup sliced olives.
- Cover and bake for 20 minutes.
- Stir in 2 medium zucchini (chopped) and 1 cup ditalini pasta.
- Cover and bake for 20-25 minutes, or until pasta is tender.
- Sprinkle each serving with grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
16g
Fat
48g
Carbs
9g
