Church Supper Soup Recipe - Cooking Index
Church Supper Soup Recipe - Cooking Index
Ritchie Wallace, in Maine, sent this recipe in -- an Italianate beef-vegetable soup, credited to Bonnie Vawter (a pastor's wife) in Missouri, that she found years ago in a magazine. It's rich and substantial, perfect for an evening meal or a pot luck. Ritchie -- who lives in the woods of Maine with husband Tim, their great dane Gisburn, and two cats, Hillery and Tawanda -- testifies that it helps "stave off the winter cold"...which got down to 19 below about the time she wrote.
Courses: Soup| 1 lb | 454g / 16oz | Ground beef |
| 1 cup | 62g / 2.2oz | Diced onion |
| 1 cup | 110g / 3.9oz | Chopped celery |
| 1 cup | 110g / 3.9oz | Chopped carrots |
| 2 | Garlic cloves - minced | |
| 1 | Tomatoes - (28 oz) - chopped, undrained | |
| 1 | Can red kidney beans - (15 oz) - undrained | |
| 2 cups | 474ml | Water |
| Beef bouillon cubes or concentrate - undiluted, | ||
| That would dilute to make 5 cups of stock | ||
| 1/4 cup | 23g / 0.8oz | Minced parsley |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Oregano - crushed between |
| Your palms | ||
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 2 cups | 474ml | Shredded cabbage |
| 1 cup | 160g / 5.6oz | Green beans in 1" pieces |
| 1/2 cup | 118ml | Small elbow macaroni |
| 1 tablespoon | 15ml | Pesto - see * Note |
| (or 1/2 tspn dry basil, crushed between | ||
| Your palms) | ||
| Freshly-grated Parmesan cheese - for garnish |
* Note: You can often find pesto in the stores now -- and just freeze it to use as you need it for a wonderfully fresh basil flavor.
Brown the beef in a large heavy kettle, draining off any fat. Add all the remaining ingredients except the cabbage, green beans, macaroni, and pesto. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add the cabbage, green beans, and macaroni. Bring to a boil, then reduce and simmer until the vegetables are tender -- about 20 minutes.
When ready to serve, stir in the pesto (or basil), then serve up with a big ladle and point your friends to the bowl of Parmesan as a topping.
Serve hot to 12 people.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.