MINESTRONE SOUP

1-1/2 lbs lean beef in 1" cubes
1 pound Italian Sausage, cooked & drained
1 medium onion, sliced
3 medium tomatoes, peeled, seed & chopped or 1 medium #2 can
1 10 oz package frozen green beans
6 slices bacon-cooked
1 can kidney or navy beans-drained
1 carrot sliced
1 cup small seashell macaroni
2 stalks celery (1/2 cup) chopped
2 potatoes, diced
1/2 teaspoon Accent
2 Tablespoons olive oil
1 Tablespoon Tomato Paste
1 can beef broth
6 cups water
Grated Parmesan cheese
2 cloves garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1 Tablespoon parsley
1/2 teaspoon thyme
1/4 teaspoon oregano

Heat oil in pan. Add garlic, onion, parsley, thyme. Cook until onion is clear. Add tomato paste, tomatoes, celery, carrots, potatoes, beans, water, and bouillon cubes. Simmer covered. Add Italian sausage. Simmer for one hour. Bring to boil. Cook macaroni until tender 8-10 minutes or follow box instructions. Add beans. Heat. Serve with pasta and Parmesan cheese. Serves 8.

For a slow cooker: Sauté pork, garlic, onion, parsley in skillet. Combine everything except rice, basil. Add 2 quarts of water. Cook 2 hours on high. Lower heat and cook an additional 8 hours.