Minestrone Soup

• 1 beef chuck roast (4 lb.)
• 1 gal. water
• 2 bay leaves
• 2 medium onions, diced
• 2 c. sliced carrots
• 2 c. sliced celery
• 1 (28 oz.) can tomatoes with liquid, cut up
• 1 (15 oz.) can tomato sauce
• 1/4 c. chopped fresh parsley
• salt and pepper to taste
• 4 tsp. dried basil
• 1 tsp. garlic powder
• 2 (9 oz.) pkg. frozen Italian or cut green beans
• 1 (16 oz.) pkg. frozen peas
• 2 (15 1/2 oz.) cans kidney beans, rinsed and drained
• 2 (7 oz.) boxes shell macaroni, cooked and drained
• grated Parmesan cheese

1. Place beef roast, water and bay leaves in a large kettle or Dutch oven. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. Remove meat from broth; cool. Add onions, carrots and celery to broth. Cook for 20 minutes or until vegetables are tender. Cut meat into bite-size pieces; add to broth. Add tomatoes, tomato sauce, parsley, seasonings, beans, peas and kidney beans. Cook until vegetables are done, about 10 minutes. Add macaroni and heat through. Remove bay leaves. Ladle into soup bowls; sprinkle with Parmesan cheese. Yield: about 40 servings (10 quarts).

chuck roast, water, bay leaves, onions, carrots, celery, tomatoes, tomato sauce, fresh parsley, salt, basil, garlic powder, frozen italian, frozen peas, kidney beans, shell macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51828 (may not work)