Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Blade chuck roast OR 1/4 c Onion, diced
Meaty soup bones 1/4 c Parsley, chopped
2 1/2 qt Water 1 Clove garlic, minced
2 ts Salt 1/2 c (2 oz) elbow macaroni
1 sm Onion 1 cn (6 oz) tomato paste
1/2 c Celery leaves 1 c COCA-COLA
1 Bay leaf 1 tb Olive oil
2 Slices, bacon, diced 1 tb Worcestershire sauce
1 1/2 c Kidney beans 1 tb Italian seasoning
1/2 c Green beans, fresh/chopped 1 ts Salt
1/2 c Celery, diced 1/4 ts Black pepper
1/2 c Green peas Parmesan cheese,
1/2 c Zucchini, thinly sliced Grated (optional)
1/2 c Carrots, thinly sliced

In a large pan, place the meat, water, salt, small onion, celery
leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the
meat is tender. Remove the meat. Strain the broth (should measure 2
quarts). Add ice cubes to the broth to harden the fat and remove the
fat. Discard the fat.

Finely dice the meat, discarding any fat and bones (should be about 2
cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef
broth and the meat. Place over low heat while preparing the rest of
the ingredients.

Pan-fry the bacon until crisp. Add the bacon and the drippings and
all the remaining ingredients, except Parmesan cheese, to the broth.
Cover and simmer about 30 minutes, until the vegetables and macaroni
are tender. Serve sprinkled with Parmesan cheese, if desired. Makes
about 3 quarts. Recipe: "International Cooking with Coca-Cola", a
give-away
pamphlet from The Coca-Cola Company, 1981

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