Beef minestrone Soup "Gluten Free"

3/14/2018

People are "guinea pigs" in the nicest form. Us "foodies" tend to take great liberties using our guests taste buds. I served this hearty bowl of yum, during a church dinner with visiting Pastors. It was a hit. Great soup that works with all different kind of food restrictions. Into the freezer go the leftovers for a blustery day dinner. This bone marrow beef goodness will fill your families tummy. Easy, Gluten free, low carbs with a touch of red wine to give it richness. Another favorite of my families Farmhouse Chicken Stew.
I braised the meat the night before and put it in a crock pot to bring out all its brilliance by morning. I transferred the broth and shredded beef to my oven roaster to cook all day and wonderfully feed the gang.

Previously...

NEXT...

Ingredients:
3 pounds plus Beef roast, braised in bacon grease,
3 box beef broth 96 fluid ounces.
1 large yellow onion chopped
2 pounds leeks (about three stalks) chopped
5 stalks of celery, cleaned and cut
1 Tablespoon Italian Seasoning
1 Teaspoon salt
7 clove of garlic, crushed
2 teaspoons dried "Pizza" peppers
6 large leaves fresh basil, washed, stemmed and chopped
30 Minnie carrots chopped
2 cans green beans, drained
3 cans diced stew tomatoes with basil garlic oregano
1 can corn, add juice
2 cans cannellini white beans drained
2 cans kidney beans drained
1 1/2 cups quinoa
1 cup red wine

Helpful Tools

Printable

Preparation:
The night before: trim roast and braise in bacon grease till nicely browned on both sides. Remove and place in large crock-pot covering with broth and cook overnight. In the morning, remove from heat and cool. Pour off broth into larger pan or roaster oven and set aside "falling apart" roast to cool and shred. Clean, prepare and chop vegetables, add to soup. Add the rest of beef broth, herbs, salt, wine and canned veggies. Cook down onions, celery and leeks first to save on over-cooking. Bring to 300 degrees for 1 1/2 hours and then turn down to a simmer for 4 hours. Add quinoa during the last hour of cooking. Serve with a squeeze of fresh lemon and freeze leftover.