How To make Mccormick's Minestrone

The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!

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‎Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!

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Vegetable Soup | Easy Vegetable Soup

Hey y’all! In today’s video I share with you my recipe for vegetable soup. This is a really simple recipe but it’s so good. I hope you give it a try!!

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Ingredients:

32 oz broth (veggie or chicken/beef)
6-7 cups of V8
1-2 tablespoons of butter
1/2 cup celery
1 medium onion
1 cup carrots
1 can diced tomatoes
1 10 oz package of frozen green beans
1 14 oz package of frozen corn
1 package frozen peas
1/4 cup quick barley
3-4 potatoes
2 bay leaves
1/8 teaspoon thyme
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon of garlic powder

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Healthy, Easy Minestrone Soup- Olive Garden Inspired

This soup is SO good, freezes well (perfect freezer meal!), is vegan, healthy, and tastes a lot like Olive Garden's minestrone! Don't be alarmed by the number of ingredients because it's all simple stuff, and only calls for a little bit of most ingredients. We love this and make it all the time. Yum! Feeds around 8 people.
INGREDIENT LIST:
3 tablespoons olive oil
1/2 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1 stalk minced celery
4 cloves minced garlic
4 cups vegetable broth (Do not use chicken broth!)
2 (15 ounce) can red kidney beans , drained
2 (15 ounce) can small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or chopped
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
3 cups fresh baby spinach, chopped
1/2 cup small shell pasta (Any kind works, really)

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Year Round Harvest Recipe Minestrone Soup

A Italian hearty vegetable soup recipe that uses many wonderful fresh and preserved ingredients from the harvest. Showcasing tomatoes, baby spinach, carrots, onion and zucchini all fresh from the backyard garden. The Italian Herb Seasoning from the harvest of dried herbs adds such wonderful flavor to the broth. The balsamic vinegar adds a tiny bit of tang and compliments everything wonderfully.

YouTube Play List Year Round Harvest Recipes


I only used canned tomatoes and Italian herb seasoning from the harvest due to filming in the winter. Great fall harvest soup recipe to utilize freshly harvested ingredients

Italian Herb Seasoning Recipe

Minestrone Slow Cooker Recipe 8 HRS

Ingredients

PRODUCE
5 oz Baby Spinach
3 oz Carrot Chips Chopped Bite Size
1 1/2 cup Zucchini Sliced In Half Moons
1 1/2 cup Chopped White Onion
DRY GOODS
2 Pints Canned Tomatoes (Undrained)
3 qty of 32 oz each Vegetable Stock
15 oz Cannellini Beans Drained
15 oz Garbanzo Beans Drained
1 cup Dried Lentils
1/2 cup Pearl Barley
12 oz Dried Vegetable Pasta Fun Shapes
2 tbsp Divided Better Than Bullion Vegetable Base
2 tbsp Balsamic Vinegar From Modena
SEASONING
1 tbsp McCormick No Salt Vegetable Seasoning
2 tbsp Divided-Italian Herb Seasoning From Harvest

Instructions

Pour in the slow cooker vegetable stock, beans, tomatoes and balsamic vinegar. Sauté carrots till lightly charred then add in the onion. Once the onions have released their liquid put in the vegetable seasoning and 1 tbsp of the Italian Herb Seasoning. Sauté the carrots and onion for a few minutes then place it all into the slow cooker. In a separate pot put water from cleaning out the stock containers and 1 tbsp of better that bullion vegetable base cook till dissolved then place in the slow cooker. Turn the slow cooker on low. After 4 hours have passed place in the pearl barley into the slow cooker and most of the Italian Herb Seasoning. At the 7th hour of cooking time add in the lentils and the rest of the Italian herb. Cook the noodles in water and 1 tbsp of vegetable base cook till el dente, drain and rinse with cool water set aside. Place in the zucchini and spinach into slow cooker at the 7 1/2 hour mark of cooking. Cook the zucchini and spinach for only a half of an hour. Place the cooked noodles in a bowl first, vegetable mixture from slow cooker then top with broth.

Amazon Product Suggestions
Pearl Barley
Balsamic Vinegar From Modena Italy
Lentils

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