Minestrone Soup

• 2 Tbsp. salad oil
• 2 lb. stew meat, cubed
• 1 c. chopped celery
• 3/4 c. chopped onion
• 2 Tbsp. chopped parsley
• 1 minced garlic clove
• 6 c. water
• 2 (8 oz.) cans tomato sauce
• 1 Tbsp. salt
• 1 tsp. Accent
• 1/2 tsp. pepper
• 1/2 tsp. oregano
• 1 c. broken spaghetti
• 2 zucchini, sliced
• 1 pkg. frozen peas

1. Brown meat in oil, add celery, minced parsley, onion and garlic, cook until tender.
2. Add water and next five ingredients. Bring to a boil.
3. Reduce heat and simmer covered about two hours. Mix in spaghetti and simmer uncovered 10 minutes.
4. Stir in zucchini and peas, and simmer about 10 more minutes.
5. Serve with parmesan cheese.
6. Meat and soup base can be made ahead and frozen. Serves 10-12.

salad oil, stew meat, celery, onion, parsley, garlic, water, tomato sauce, salt, accent, pepper, oregano, broken spaghetti, zucchini, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97923 (may not work)