SKI COUNTRY VEGETABLE SOUP

My love of soups continue with another fast and easy soup to prepare.  Found this recipe in the Farm Journal "Great Home Cooking in America". I purchased this cookbook at a local antique store.  Copyright 1976.  An Italian version, of beans and tomato paste.  One more soup to add to my recipe collection.  Enjoy and happy cooking   Andi  

2 LBS OF STEWING BEEF, Cut in 1 inch cubes

1 (6 ounce) can tomato paste

1 (10 ounce) can condensed french onion soup

5 cups water

1 1/2 tsp salt

1 tsp dried basil leaves

1/4 tsp pepper

2 cups sliced pared carrots

1 cup sliced celery

1 (1 pound) can green beans or french style green beans

1 (15 ounce) can kidney beans

1/2 cup grated Parmesan cheese

optional:  a handful of small cooked pasta 

In your dutch oven add the meat, (no browning necessary) add the tomato paste, onion soup, water, salt and the spices and whisk this together.  Bring this to a boil and then reduce the heat and allow to cook for about 1 1/2 hour or until the meat is tender.   Add the carrots, celery, un-drained green beans and the un-drained kidney beans.   Continue to simmer for about 30 -40 minutes or until the carrots and celery are tender.   Serve in large bowl with grated Parmesan cheese over the top along with some crusty bread................yummy  

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Happy Cooking   Andi