Have you ever sat down with a group of strangers, soon to be friends, and reveled in the differences and similarities? I have had that opportunity not too terribly long ago. It is such fun to find that our differences are not as wide as we originally think, and that our commonalities are so much greater. Sitting down over a meal and sharing a little bit of our lives can create something beautiful and sustaining.
Minestrone is a great fall soup that is full of the mix and match of fresh ingredients still available in the Midwest as the temperature cools. There is not a right or wrong mix, just add your favorite ingredients and enjoy.
In a hot skillet, add Italian seasoning and one pound of ground pork. Stir the pork in the skillet, until it is cooked. I prefer to let larger chunks of the ground pork remain unbroken, adding an additional texture to the soup later. Let the pork cool and add it to the Crockpot.
On a cutting board, coarsely chop one pound of carrots. Slice mushrooms into large slices and garlic into small slivers. Peel and cut large chunks of zucchini. Slice a dozen cherry tomatoes in half and quarter two large sweet onions. Add the vegetables to the Crockpot and stir. Open up a favorite jar of spaghetti sauce and add it in. Mix everything together. Then, pour beef broth into the Crockpot to make the desired thickness of soup.
Football Away Game Soup – Minestrone
1lb. ground pork
1 lb. carrots
1 package of mushrooms
1 medium zucchini
2 large sweet onions
1 jar spaghetti sauce
1 large can beef broth
12 cherry tomatoes
1 box campanelle pasta