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Category:Soups - Author:N/A- Contributor:
MINESTRONE
Ingredient:


  • 1 c. finely minced celery
  • 1 c. finely minced onion
  • 1 c. finely minced carrot
  • 1/4 c. butter
  • 1/2 c. garbanzo beans
  • 1/2 c. kidney beans
  • 1/2 c. whole dried peas
  • 1/2 c. white pea beans
  • 3/4 c. sliced carrots
  • 3/4 c. coarsely chopped onion
  • 3/4 c. sliced celery
  • 3/4 c. chopped bell pepper
  • 1/2 c. rice or barley
  • 1 c. shell macaroni
  • 2 tbsp. minced parsley
  • 1 tsp. oregano
  • 1 tsp. basil
  • 2 tsp. soy sauce
  • Pepper to taste
  • Parmesan cheese




Direction:

Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.
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Pick of the Week
Title:MEXICAN SOUP - Author: N/A - Contributor:
Ingredient:

  • 1 lb. lean ground beef

  • 8 c. chicken stock

  • 4 tbsp. flour

  • 1 egg

  • 1 red chili pepper

  • 4 med. carrots, grated

  • 5 1/2 tbsp. Minute rice

  • 1/2 lb. spinach fresh or frozen

  • chopped
    1/2 tsp. oregano

  • 1/4 lb. ham chopped

  • 2 1/2 tbsp. parsley


Direction:
Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired.
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