Minnesota Soup

I made some Minnesota soup the other day, because the weather has turned cool, and I had some fresh veggies in the fridge that I wanted to put to good use. Plus, it always reminds me of Grandpa...

REPOST: Minnesota Soup

Towards the end of his life, my grandfather had spells of forgetfulness and some confusion. It didn't change his personality, but he would sometimes use the wrong word in a sentence. As I had previously mentioned, I often took large containers of soup (and bread!) to him for lunch and dinner. One day when my mom was there, she offered to make him some lunch. When asked what he wanted, he remembered I had left minestrone soup. "I'll have some of that...Minnesota soup..."

Minnesota Soup II

2 cans beef broth
1 can chicken broth
6 c. water
1 small sweet onion, minced
2 stalks celery, chopped
4 to 6 cloves garlic, minced/pressed
1 can mushrooms
1 can (15 oz.) navy beans
1 c. fresh cabbage, shredded
1 stalk broccoli spears, cut into bite-sized pieces
2 c. cauliflower spears, cut into bite-sized pieces
3 medium baking potatoes, diced small
1 handful baby carrots, sliced
1 can (15 oz.) diced tomatoes
1/4 package frozen green beans
1/2 package frozen lima beans
1/2 package turkey kielbasa, cut into chunks
2 handfuls tubini pasta
2 t. Italian seasoning
salt to taste

1. In large stock pot, sautee onion in butter until slightly browned.
2. Add beef broth or use bouillon cubes with enough water to fill pot about half way full.
3. Add all other ingredients, except pasta.
4. Allow to simmer for 30 to 40 minutes; until potatoes are done.
5. Add pasta; stir well.
6. Add Italian Seasoning to taste.
7. Simmer until pasta is cooked. Serve with wheat bread or some other hearty textured bread.

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Minnesota soup