Minestrone Soup

I have been making this soup recipe since
Alison, Carolyn and Scott were little... about 30 years!
I have refined it through the years to get it just right.
The V-8 juice is what makes it perfect.

Minestrone Soup

1 lb hamburger

1 onion, chopped

1 c. chopped celery
46 oz. V-8 juice
46 oz. water

2-3 bay leaves

1 t. italian seasoning

1-2 t. minced garlic

1 can sliced carrots

1 can sliced potatoes

1 can green beans

1 can corn

1 can garbanzo beans

1 can kidney beans

1/2 c. barley

Brown hamburger in a large soup pot; add onion and celery.
Add seasonings, vegetables, beans and barley. 

Simmer 2-3 hours. Season to taste. 

Options:

Use fresh vegetables instead of canned. (I use canned vegetables because that it what I store
for my food storage... and it's easy to open cans and just dump them into the pot.)

Use different beans to your taste. These are two that I particularly like in Minestrone.

Use 1c. pasta instead of barley. I just like barley in our soup.

Serve:

With parmesan cheese on top

and great crusty rolls...
ciabatta rolls are wonderful!

Recipe shared by Robin.

Grandma's Granola

This is a recipe that I have made ever since Jay and I got married. 

Grandma Irvine gave me the recipe.

It is one of those recipes that I have memorized because I make it so often.

Robin

Grandma Irvine’s Granola

8 c. oatmeal

1 c. sunflower seeds

½ c. sesame seeds

1 c. coconut

1 c. powdered milk

1 c. oil

1 c. honey

1 T. cinnamon, optional

OR, 1 t. coconut flavoring, optional

Mix all dry ingredients together in a large bowl. Mix in liquids. Pour into 2-- 9x13 pans. Cook at 350 degrees for 20 minutes, stirring every 5 minutes. Let cool. For large chunks, do not stir. For small pieces, stir after cooking. Store in a large air tight container.

Recipe shared by Robin.