SOUP RECIPE - 505
MINESTRONE
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
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.
SOUP RECIPE - 506
HAMBURGER
VEGETABLE
SOUP
1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions, drain fat.
Add remaining ingredients and bring to boil.
Cover and simmer 1 hour.
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