Zesty and Tasty Minestrone

1/4 cup Kraft Zesty Italian Dressing
1 cup chopped onions (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
1/2 cup chopped carrots (about 1 medium) (or use some canned carrots)
1 can (14.5 oz) diced tomatoes, undrained
1 can (19 oz) red kidney beans, drained and rinsed
2 cans (14 oz each) vegetable broth or beef broth
2 cups water
1-3 teaspoons of Italian seasoning, according to taste
1 1/2 cups small shell macaroni, uncooked (I use a can of drained black beans instead)
1/2 cup grated parmesan cheese

Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 minutes or until crisp-tender, stirring occasionally. Spoon into slow cooker. Add tomatoes, beans, broth, water and Italian seasoning; sir. Cover with lid and simmer. Recipe says cook for 6 hours on low or 3 hours on high. I just generally simmer it 30 or 45 minutes on the stove. If you use the macaroni, add it last and simmer until it is just cooked. Sprinkle cheese on individual servings. Makes about 8 cups of soup.

Black Bean Soup (with pumpkin)

Serves 5

2 cans black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (16 oz) pumpkin puree
1/2 cup onion chopped
2 garlic cloves, minced
4 tablespoons olive oil
4 cups vegetable broth (I use 2 beef cubes and 4 cups water.)
1 tablespoon cumin (some people use just 1 teaspoon)
1 teaspoon each of salt, cinnamon, and allspice
1/2 teaspoon ground pepper
3 tablespoons balsamic vinegar (I just add it to my serving of soup--can use cider vinegar.)

Instructions:
1. Place oil, onion, garlic and seasonings into a large pot.
2. Cook on low-medium heat until browned.
3. Puree beans and tomatoes with half of the vegetable broth in an blender. Add pureed ingredients, pumpkin and rest of broth to your pot.
4. Simmer uncovered 30 to 45 minutes. Before serving, add balsamic vinegar--or shake
some on your individual serving. (Vinegar adds to flavor and I think cures gas problems with beans.)

Vegetable Beef Barley Soup

Annette Martindale

3/4 cup frozen green beans
2/3 cup frozen whole kernel corn
1 1/2 pounds beef stew meat
1/2 cup chopped bell pepper
1 large onion, chopped
2/3 cup uncooked barley
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (141/2 oz. each)beef broth
2 cans (141/2 oz. each) diced tomatoes with roasted garlic
1 can (8 oz.) tomato sauce

(Can add celery, zucchini and yellow squash)

1. Rinse green beans and corn with cold water to separate and partially thaw. Mix green beans, corn and remaining ingredients in 31/2 to 6-quart slow cooker.

2. Cover and cook on low heat setting 8 to 9 hours(or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

Makes 10 servings

Minestrone Soup

Lorene Orgill

1 lb. mild bulk pork sausage
6 cups water
2 beef bouillon cubes
2 onions, chopped
2 large carrots, sliced
2 large celery ribs, diced
3 cloves garlic, chopped
1 can (28 oz.) tomatoes, pureed
2 cans (8 oz. each) tomato sauce
1 Tablespoon dried parsley flakes
1/2 teaspoon sweet basil, crushed
1 teaspoon leaf oregano, crushed
salt and pepper to taste
1 can kidney or pinto beans, drained and rinsed
1 can green beans, drained
1 cup macaroni noodle, uncooked

Brown sausage in heavy kettle; drain. Dissolve bouillon cubes in water. Add onions, carrots, celery, tomato sauce, parsley, garlic and seasonings. Simmer, covered, for 6 hours. Thirty minutes before serving time add beans, green beans and macaroni. Simmer until macaroni is tender.