Italian Seasoning in a 1.5oz cellophane package (Recipe included).
Needed: 1 lb. stew meat, cut into small pieces, 1 large onion, chopped (1 cup), 2 cloves garlic, minced (1 tsp.), 3/4 tsp. salt, 1/4 tsp. pepper, 2 tbsp. olive oil, 3 cans condensed beef broth, 2 cans water (or 6 cups rich beef broth), 1 1/2 tsp. Italian Seasoning Mix, 1 lb. can tomatoes with juice, 1-15 oz. can kidney beans, 1 1/2 cups thin sliced carrots, 1 1/2 cups fresh or frozen Italian green beans, 1 cup pasta-small seashell, broken spaghetti etc., 1 cup sliced black olives, 2 cups sliced zucchini.
To prepare: brown the meat, onion, garlic, salt and pepper slowly with oil in a large Dutch oven until lightly browned. Add the broth, water and Italian Seasoning. Simmer for 1 hour. Lightly puree the tomatoes with the juice in a blender or chop tomatoes by hand and add to the soup. Stir in the beans, carrots, fresh or frozen beans and bring to a boil. Add the pasta and simmer for approximately 15 minutes. Add the olives and zucchini and simmer another 15 minutes. Serve with fresh Parmesan for sprinkling. Serves 10-12.
Ingredients: Oregano, Basil, Rosemary, Marjoram, Savory and Thyme. (Salt-Free)
