SOUP RECIPE - 596
NEW
YORK
MINESTRONE
1 lb. Italian sausage
1 tbsp. salad oil
1 c. diced onion
1 clove garlic, minced
1 c. sliced carrots
1 tsp. dry basil
2 sm. zucchini, sliced
1 can tomatoes, chopped
2 cans (10 3/4 oz.) beef bouillon or
3 beef bouillon cubes & 1 1/2 c. water
1 c. coarsely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 can (1 lb.) Great Northern beans, undrained
Chopped fresh parsley
Slice sausage crosswise into 1/2 inch pieces; brown in oil in Dutch oven.
Add onion, garlic, carrots and basil; cook for 5 minutes.
Add zucchini, tomatoes
with liquid, bouillon, cabbage, salt and pepper.
Bring soup to boil; reduce heat and simmer for 1 hour, covered.
Add beans and liquid, cook another 20
minutes.
Garnish with fresh parsley.
Serves 8.
Freezes well, even better the next day.
SOUP RECIPE - 597
BLACK
BEAN
SOUP
1 c. black beans
4 c. cold water
2 sm. onions, chopped
2 tbsp. margarine
1 bay leaf
1 clove garlic, crushed
1 tbsp. parsley flakes
Ham pieces, ground (about 1/4 lb.)
1/4 tsp. salt
Pepper to taste
Place beans in soup kettle with enough water to cover entirely.
Soak
overnight.
Drain water off beans and fill kettle with 4 cups cold water.
Cook beans on low heat until soft.
Saute garlic, onions and parsley in margarine and add to soup kettle along with all other ingredients.
Continue cooking over low heat until soft (about 3 hours).
Add water if beans become too thick.
Recipe
can be doubled if desired.
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