This Is Your Traditional Minestrone Hodgepodge Soup But With An Above Average Twist From The Rills Kitchen. Great In A Crock Pot Or Left To Simmer On The Stove. Throw In Your Favorite Pasta Or Half A Cup Of Barley And You Have A Whole Meal. Omit The Pasta Or Use A Gluten Free Variety To Make A Gluten Free Meal.

Directions: Sort & Rinse Beans. In 4 Quart Saucepan Add 8 Cups Water And Bean Mix And Barley (Optional). Cover And Bring Water To Boil, Reduce Heat And Let Simmer Until Beans Soften, Approximately 1 Hour. Brown Ground Beef And Drain Fat.

When Beans Soften Add Spice Packets, Chopped Tomatoes, Pasta And Precooked Meat To The Beans. You Can Substitute Leftover Steak Or Roast For The Ground Beef. Return To Simmer And Cook Until Pasta Is Done. Serve Topped With Parmesan Cheese.

Cooking Variations: For Variety, Add Italian Or Turkey Sausage. Reduce Sodium By Limiting The Amount Of Beef Flavor (Brown Packet). Make A Vegetarian Meal By Leaving Out The Meat. The Beef Flavor Is Yeast Based So It Is Vegetarian.

In A Crock Pot Add Water, The Entire Soup Mix And Precooked Meat To The Slow Cooker. Cook On Low For 6 Hours (Minimum) To 10 Hours (Maximum). Cook On High For 3 1/2 Hours (Minimum) To 6 (Maximum). Add Tomato Right Before Serving.

Enjoy! Makes 10 Cups. Made In Washington State With Pacific Northwest Ingredients.