Yeah Its Autumn Minestrone Recipe

Directions:

1. Heat oil in large soup pot. Season the meat on both sides WELL with Jane's and Hot Shot. Brown meat in batches and remove to platter when done.
2. While browning the meat, throw the carrots, celery, garlic, onion, and hot peppers into a food processor. Process until the veggies are finely chopped (learned this from Tyler Florence - thanks, Tyler!). Once the meat is done and removed, put the veggies into the fat in the pot and cook, stirring, for 15-20 minutes.
3. Add the meats back into the pot and then add water to about 2 from the top of the pot, nestling the meats down into the liquid. Bring to boil, reduce heat and simmer about 4 hours.
4. When the meats are falling apart, remove from pot and set aside. Using a very large bowl or pot, place a strainer over the bowl and pour the liquid through the strainer in batches, squeezing all the liquid from the solids and discarding the solids. Wipe out pot and pour all the broth back into it.
5. Remove all the fat and bones from the meat and put the meat back into the pot. Then add the frozen soup veggies, tomatoes, canellini beans, beef soup base, basil, oregano, thyme, and marjoram. Bring back to boil, reduce heat and simmer for an hour.
6. Ladle into bowls and make some good, crusty garlic toasts to go with.
7. NOTE: I sometimes add sliced, half-moon zucchini, chopped fresh spinach and/or cooked ditalini. Actually, I usually include the ditalini, but didn't this time. My loss.