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Ingredients Jump to Instructions ↓

  1. 2 1/2 lb Blade chuck roast OR Meaty soup bones 2 1/2 qt Water

  2. 2 ts Salt

  3. 1 sm Onion

  4. 1/2 c Celery leaves

  5. 1 Bay leaf

  6. 2 Slices, bacon, diced

  7. 1 1/2 c Kidney beans

  8. 1/2 c Green beans, fresh/chopped

  9. 1/2 c Celery, diced

  10. 1/2 c Green peas

  11. 1/2 c Zucchini, thinly sliced

  12. 1/2 c Carrots, thinly sliced

  13. 1/4 c Onion, diced

  14. 1/4 c Parsley, chopped

  15. 1 Clove garlic, minced

  16. 1/2 c (2 oz) elbow macaroni

  17. 1 cn (6 oz) tomato paste

  18. 1 c COCA-COLA

  19. 1 tb Olive oil

  20. 1 tb Worcestershire sauce

  21. 1 tb Italian seasoning

  22. 1 ts Salt

  23. 1/4 ts Black pepper

Instructions Jump to Ingredients ↑

  1. Parmesan cheese, Grated (optional) In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

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