minestrone soup

• 14 cup vegetable oil
• 1 lb stew meat, cut in bite size pieces
• 2 medium potatoes, cut in bite size pieces
• 1 medium onion, chopped
• 1 12 teaspoons instant minced garlic
• 14 teaspoon celery salt
• 1 12 beef bouillon
• 12 teaspoon dried rosemary, crushed
• 12 teaspoon dry basil
• 1 teaspoon dried parsley
• 3 bay leaves
• 12 teaspoon salt
• 14 cup sun-dried tomato, leave whole
• 2 12 cups water
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can kidney beans, undrained
• 12 cup frozen peas
• 12 cup frozen corn
• 12 cup elbow macaroni, uncooked

1. Heat oil in large pot.
2. Cook stew meat, onion and potato until meat is brown on all sides.
3. Stir in garlic, celery salt,beef bouillon, salt, rosemary, basil, parsley, bay leaves, and dry tomatoes.
4. Stir in water, corn, peas, beans, tomatoe paste and noodles.
5. Bring to a boil.
6. Reduce to simmer.
7. Cook about 15 minutes, or until noodles are done.
8. If to thick, add more water.

vegetable oil, stew meat, potatoes, onion, garlic, celery salt, beef bouillon, rosemary, basil, parsley, bay leaves, salt, tomato, water, tomato paste, kidney beans, frozen peas, corn, elbow macaroni

Taken from www.food.com/recipe/minestrone-soup-83458 (may not work)