Wastebasket Soup

Name: Wastebasket Soup
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 lbs beef stew meat, cut into 1 inch cubes; 1 cup coarsely chopped onion; 2 tablespoons olive oil; 1 teaspoon minced garlic; 1 teaspoon salt; 3 (10 1/2 ounce) cans condensed beef broth; 3 cups water; 1 1/2 teaspoons dried Italian seasoning; 1 (15 ounce) can great northern beans or 1 (15 ounce) can navy beans, rinsed and drained; 1 (14 1/2 ounce) can tomatoes, cut up; 1 1/2 cups thinly sliced carrots; 1 (6 ounce) can pitted ripe olives, drained; 2 cups sliced zucchini; 1 cup dried small shell pasta; grated parmesan cheese (optional)

Submitted by Bev I Am

"Why is this baked version of Italian minestrone called Wastebasket Soup? It was found printed in a newspaper that was used as packing around a wastebasket mail-ordered from Pennsylvania. From Hometown Cooking"

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photo by lauralie41

Ready In:: 2hrs 50mins
Ingredients:: 15
Serves:: 8-10

ingredients

1 ¹⁄₂ lbs beef stew meat, cut into 1 inch cubes
1 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
3 (10 1/2 ounce) cans condensed beef broth
3 cups water
1 ¹⁄₂ teaspoons dried Italian seasoning
1 (15 ounce) can great northern beans or (15 ounce) can navy beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes, cut up
1 ¹⁄₂ cups thinly sliced carrots
1 (6 ounce) can pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small shell pasta
grated parmesan cheese (optional)

directions

In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt.
Bake, uncovered, in a 400 degree F oven for 40 minutes, stirring occasionally.
Remove from oven.
Reduce oven temperature to 350 degrees F.
Carefully stir broth, water, and Italian seasoning into the beef mixture.
Cover and bake about 1 hour more or until beef is almost tender.
Stir in beans, tomatoes, carrots, and olives.
Cover and bake 20 minutes more.
Stir in zucchini and pasta.
Cover and bake about 20 minutes more or until pasta is tender.
Sprinkle each serving with Parmesan cheese, if desired.
Note: If you can’t find Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.

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Reviews

Wonderful and easy soup to make, thank you Bev! I was having a bad day and moving a lot was painful so I did cook this on the stovetop. Followed the steps and time's posted in the directions to have a great tasting soup for supper. I do not care for olives so I did leave those out. Definitely will be making this soup again!

lauralie41
Good soup. And how easy to bake it! I did prepare the recipe through step 6 on one day, and finish it off the next because of my schedule. It worked well. I did not use olives, as a personal preference. The soup had a nice rich flavor, nice mix of ingredients and was very filling. Thanks, Bev.

lazyme

RECIPE SUBMITTED BY

Bev I Am

United States

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.

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