Minestrone Soup

• salt, pepper, onion powder and garlic powder to taste
• 1 lb. stew meat, cut up small
• 2 c. celery, chopped
• about 3 Tbsp. butter
• 2 medium fresh tomatoes or 1 small can
• 6 to 8 c. water
• fresh or frozen: corn, green beans, chopped carrots, cabbage and potato (about 1 c. each)
• about 1 1/2 c. cavatelli noodles (uncooked)
• 2 (15 oz.) cans Great Northern beans

1. In a large (6-quart) Dutch oven, brown stew meat in butter until very brown and flavorful.
2. Add salt and pepper to taste. Add chopped celery; stir and brown together with meat.
3. Add tomatoes; also add onion and garlic powder to taste.
4. Cover pot; simmer gently for about 2 hours.
5. (Check occasionally to make sure it doesn't cook dry.
6. You may need to add small amounts of water.) When meat is very tender, add 6 to 8 cups water and chopped vegetables.

salt, stew meat, celery, butter, tomatoes, water, corn, cavatelli noodles, cans great northern beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257137 (may not work)