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Soup is my passion. 



A Cooking Adventure with Thom

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Minestrone Siciliano

Thom Hackett

Servings: 4




1 pounds beef chuck
2 teaspoons seasoned salt
6 cups water
1 (16-oz. can) butter bean, undrained
1 cup fresh or frozen green beans, cut in " slices
3 carrot, peeled and diced
1 large potato, peeled and diced
2 large tomato, coarsely chopped
1 small onion, chopped
1 tablespoon fresh parsley, chopped
1 teaspoons dried basil
teaspoon fresh ground black pepper
1 small head cabbage, chopped
1 (10 oz. package) frozen peas, partly thawed
1 large zucchini, sliced

Cooking Method

Combine beef, seasoned salt, water, beans, carrots, potato, tomatoes, onion, parsley, basil and pepper in large soup pot. 

  1. Cover and heat to boiling; reduce heat and add cabbage. 

  2. Cover and simmer 1 hour.

  3. Remove bones from soup, cut off any meat and return meat to soup.

  4.  Stir in peas and zucchini; simmer 10 minutes longer.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183