From the kitchen of Stephanie Knewasser. I found this recipe in
a magazine back in 2001. I changed it a bit to come up with this.
I like it with thick slices of buttered bread. It freezes well without
the pasta. Just add pasta after thawing.
a magazine back in 2001. I changed it a bit to come up with this.
I like it with thick slices of buttered bread. It freezes well without
the pasta. Just add pasta after thawing.
In a large saucepan combine:
1 1/2 c beef broth (little less than 1 can)
2-3 celery ribs, chopped
3-4 carrots, thickly sliced
1 medium onion, chopped
Bring to a boil, reduce heat, cover & simmer 5-7 minutes
or until veggies are crisp tender.
Stir in:
46 oz V8 juice
14 1/2 oz can diced tomatoes, undrained
12 oz tomato paste
1 Tbsp oregano
1 1/2 tsp pepper
1/4 tsp garlic powder
Cover & simmer 40-45 minutes.
Meanwhile, in a skillet, cook:
1 1/4 lb ground pork
over medium heat until cooked through. Drain.
Add pork to the stew.
Add:
3/4 c canned kidney beans, rinsed & drained
3/4 c canned great northern beans, rinsed & drained
Cover & simmer 30-45 minutes more.
Stir in:
cooked small shell pasta
1 1/2 c beef broth (little less than 1 can)
2-3 celery ribs, chopped
3-4 carrots, thickly sliced
1 medium onion, chopped
Bring to a boil, reduce heat, cover & simmer 5-7 minutes
or until veggies are crisp tender.
Stir in:
46 oz V8 juice
14 1/2 oz can diced tomatoes, undrained
12 oz tomato paste
1 Tbsp oregano
1 1/2 tsp pepper
1/4 tsp garlic powder
Cover & simmer 40-45 minutes.
Meanwhile, in a skillet, cook:
1 1/4 lb ground pork
over medium heat until cooked through. Drain.
Add pork to the stew.
Add:
3/4 c canned kidney beans, rinsed & drained
3/4 c canned great northern beans, rinsed & drained
Cover & simmer 30-45 minutes more.
Stir in:
cooked small shell pasta
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