Beef Vegetable Soup Italian Minestrone

Beef Vegetable Soup Italian Minestrone

Ingredients:
2 beef soup bones 2 1/2 lbs blade chuck roast, cut into 1in chunks
1 1/2 lb stew beef, 1in cubed 2 1/2qt water
1 tsp pepper 2 tsp salt
4 carrots, chopped 1 onion, chopped
1 hot red pepper, chopped 1/2 cups celery leaves
1 can whole kernel corn 1 bay leaf
7 cups water 2 slices bacon, chopped
1 1/2 tsp salt 1 can kidney beans
4 potatoes, cubed 1/2 can green beans
2 can tomato sauce 1/2 cups celery, diced
1/2 head cabbage, chopped 1/2 can green peas
1 can peas 1/2 cups zucchini, thinly sliced
1/2 cups carrots, thinly sliced

Directions:
Drain corn and peas reserving liquid. Add liquid, 1 onion, diced
water, and bones in Dutch oven and bring to boil. 1/4 cups parsley flakes
Cover, reduce heat and simmer 1 hour. Add beef 2 cloves garlic, minced
cubes, salt and pepper, cover and simmer 1 hour 1/2 cups elbow macaroni
more. Add all except corn and peas. Cover and 1 can tomato paste
simmer 40 minutes. Add corn and peas. -Simmer 1 cup Coca-Cola
uncovered 30 minutes. Serve. 1 tbs olive oil