Minestrone Soup

From the kitchen of: Becky Flinders
Serves: 2 1/2 quarts
Rating: **

1 lb ground beef
1 C chopped onions
1 C sliced carrots
1 C cubed potatoes
1/2 C sliced celery
1 can tomatoes
1 1/2 quarts water
1 bay leaf
1/2 tsp thyme
1/4 tsp basil
1 T salt
1/8 tsp pepper
1 beef bouillon cube
1 C macaroni or bowtie pasta

Brown ground beef in sauce pan and drain oil. Add onion and cook until the onion becomes transparent. Add all other ingredients. Simmer for 45 minutes. Add pasta of choice and cook for 15 minutes more.

Can be frozen:
-make sure the soup is completely cooled to room temperature before bagging. This will prevent condensation and frost from forming.
-label and date the bags
-lay them flat to freeze. The last thing you want is mishapen frozen soup that becomes awkward to fit in your freezer.