Beef-Minestrone Soup

• 7 c. water
• beef with bone
• 5 Tbsp. instant minced onion
• 4 Tbsp. wine vinegar
• 1 (6 oz.) can tomato paste
• 2 Tbsp. parsley, chopped
• 3 large carrots, chopped
• 2 oz. elbow macaroni
• 1 tsp. thyme
• 4 tomatoes, peeled and quartered
• 1 grated potato
• 1 bunch chopped leeks
• 2 Tbsp. celery flakes
• 1 bay leaf
• 1 tsp. oregano
• Parmesan cheese
• salt and pepper to taste
• 1 fresh zucchini
• 1/2 c. soaked kidney or pinto beans

1. In a large pot, cover beef with 7 cups water.
2. Add seasonings, vinegar, tomato paste, quartered tomatoes and onion.
3. Cover; bring to boil.
4. Reduce heat and simmer 3 hours.
5. Remove meat.
6. Cut into bite size pieces.
7. Discard any fat and bone.
8. Return to pot.
9. Add vegetables and simmer 45 minutes longer.
10. Cool, cover and refrigerate.
11. Next night, bring to boil.
12. Add macaroni and kidney beans.
13. Reduce heat and simmer 30 minutes.
14. Sprinkle with Parmesan cheese before serving.

water, beef, onion, wine vinegar, tomato paste, parsley, carrots, elbow macaroni, thyme, tomatoes, potato, leeks, celery flakes, bay leaf, oregano, parmesan cheese, salt, zucchini, kidney

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340386 (may not work)