1,000 Mile Minestrone

Recipe inspired by subscriber, Christine!


  • ½ white onion, diced
  • Two garlic cloves, finely chopped
  • Olive oil for sautéing, approx. two tablespoons
  • Two whole potatoes, diced
  • Large whole carrot, sliced
  • Two turnips, diced [can substitute any seasonal root vegetable]
  • Three fresh tomatoes, diced
  • Two Tablespoons Better than Bouillon, Chicken base
  • Peas, one 10 ounce can
  • Fish sauce, to taste
  • Salt and pepper to taste
  • Beans (optional) ** the BEANNNSSSS… I didn’t want beans.


1. Sauté onions and garlic in olive oil until translucent.
2. Add chopped potatoes, carrot, and turnips, and sauté with the onion and garlic for a few minutes, until the vegetables soften.
3. Dice tomatoes, and stir in ; simmer for a few minutes until tomatoes start to break down.
4. Add chicken base and water to the mixture until desired soup consistency is reached, and let simmer until the vegetables are tender.  Add canned peas. Let simmer for another few minutes.
5. Season with salt and pepper, and fish sauce if you'd like.


    “It’s nice!  It compliments this sandwich (the Reuben) very well - make them together in the fall!”



    • Hey mav it’s brandy. I have a recipe for you with a short little story behind it.. I don’t know how to input it here I don’t know if I’m just leaving a comment or I don’t know but I left it on your DM the ingredients and the recipe

    • Gday MAV I’ve got a recipe for you, French onion lamb chops but with a twist tho mate do it in your Dutch oven (camp oven over here in Australia)

      First step
      Brown off your lamb chops season with salt, pepper, garlic or whatever you’ve got in your Ute

      Second step
      Throw in about 3 or so onions, acouple cups of veg stock or water, add your French onion soap fix and set it on low and forget about it for awhile, the longer the better go have a fish come back and best served with mash potatoes sitting around a camp fire, absolutely unreal it won’t let you down on a cold winters night mate

      Jack gardam
    • Meatballs A La Pizzaiola
      Recipe courtesy of Giada De Laurentiis

      8 ounces smoked mozzarella cheese
      2 large shallots, chopped
      1/4 cup (5 to 6) sun-dried tomatoes in oil, drained
      1/3 cup packed fresh basil leaves
      1/3 cup shredded mozzarella cheese
      1/4 cup grated parmesan cheese
      1 tablespoon tomato paste
      3/4 teaspoon red pepper flakes
      Kosher salt and freshly ground pepper
      1 1/2 pounds ground beef chuck (80% lean)
      1 pound ground pork
      Olive oil, for frying
      Vegetable oil, for frying
      Marinara sauce, warmed, for serving (optional)

      Hunter Anderson
    • Hamburger Stroganoff Skillet
      Recipe courtesy of Food Network Kitchen

      1 pound ground beef
      Kosher salt and freshly ground black pepper
      1 tablespoon extra-virgin olive oil
      3 cloves garlic, finely chopped
      1 small onion, chopped
      1 tablespoon tomato paste
      One 15-ounce can low-sodium beef broth
      1 tablespoon Worcestershire sauce
      2 cups dried penne pasta
      2 ounces cream cheese, at room temperature
      1/4 cup sour cream
      3 tablespoons chopped fresh chives
      3 tablespoons chopped fresh parsley leaves

    • I am 67 y/o so I could be your grandmother. Just wanted you to know I think you are such an inspiration having overcome all you have! Like you say “keep on trucking”.

      Melissa Gulley

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