Minnesotastrone-Big Pot Full (Minestrone Made in Minnesota)

I do love soup.  Ask anyone who knows me.  I'm never happier than when a big cauldron is bubbling away merrily on a front (or back) burner.  I like fast or slow soups.  Vegan, vegetarian, or meaty stews.  From scratch, on purpose, or fly-by-the-seat-of-the-pants clean out the frig pots.

I love soup for Dave and me, for dinners with friends, or for parties.  Last week, my friend Sue was coming for supper on Friday night.  I didn't want a complicated (IS THIS or this DONE YET?) meal.  Soup was perfect; I'd have the entire evening to spend with her and Dave.  I knew I had some ham from Grandma and Grandpa, as well as two huge chicken breasts leftover from a casserole I'd made Wednesday.  At the store, a couple of beef shank bone slices with quite of bit of meat on them sealed the deal.  I'd  make minestrone.  While there's really no need to use three different kinds of meat/poultry, I did it because I had it on hand; I bought the beef to make the stock.  If you, for instance, have some pork roast or Italian sausage leftover, cut it up and throw it in.  If you only have a ham hock, forge ahead--using the hock where  I've used the beef shank slices.