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Click below to download : Soups - Italian Vegetable Soup (Format : PDF)
Soups - Italian Vegetable Soup
1 lb. ground beef1 (15 oz.) can red kidney beans, undrained
1 cup diced onion
1 cup sliced celery
1 Tblsp. dried parsley flakes
1 cup sliced carrots
1 tsp. salt
2 cloves garlic, minced
1/2 tsp. oregano
1 can (16 oz.) tomatoes
1/4 tsp. sweet basil
1 can (16 oz.) tomato sauce
1/4 tsp. black pepper
2 cups water
2 cups shredded cabbage
5 tsp. beef bouillon granules
1/2 cup small elbow macaroni
Brown beef in a large heavy skillet; drain. Add all ingredients except cabbage and macaroni.
Bring to a boil. Lower heat; cover and simmer 45 minutes.
Add cabbage and macaroni; bring to a boil and simmer untilvegetables are tender.
If you prefer a thinner soup, add additional water or broth.
NEXT BOOKS
Broth: 3 or 4 qt. chicken stock (canned or homemade) 1 c. diced onions 1 c. diced celery Bring chicken stock to simmer; add onions and celery. While stock is simmering, make the meat balls. Meatballs: 1 1/2 lb. ground beef or turkey or veal or combination 1/2 c. Italian bread crumbs 1/4 c. chopped parsley 1 egg 1/2 c. Parmesan cheese milk, salt and pepper to taste large head of escarole or curly endive or spinach Mix all the ingredients together: ground meat, bread crumbs, parsley, egg, cheese and a little milk to bind together. Form tiny meatballs and drop
Soups - Italian - Italian Wedding Soup By Becky
Broth: 3 or 4 qt. chicken stock (canned or homemade) 1 c. diced onions 1 c. diced celery Bring chicken stock to simmer; add onions and celery. While stock is simmering, make the meat balls. Meatballs: 1 1/2 lb. ground beef or turkey or veal or combination 1/2 c. Italian bread crumbs 1/4 c. chopped parsley 1 egg 1/2 c. Parmesan cheese milk, salt and pepper to taste large head of escarole or curly endive or spinach Mix all the ingredients together: ground meat, bread crumbs, parsley, egg, cheese and a little milk to bind together. Form tiny meatballs and drop
PREVIOUS BOOKS
3 qt. chicken broth 2 stalks celery, cut in chunks 1 large onion, quartered 1/2 tsp. salt 1 lb. ground beef 1 1/2 sliced bread, crumbled 1 large egg, lightly beaten 2 tbl. grated Parmesan cheese 1 1/2 tbl. chopped parsley 1/2 tsp. salt 1/4 tsp. ground white pepper 16 oz. can crushed Italian-style tomatoes, undrained 10 oz. pkg. frozen chopped spinach, thawed and drained 2 tbl. grated parmesan cheese 3 tbl. olive oil 2 tbl. lemon juice 2 tsp. dried basil 4 clove garlic, crushed Combine first 5 ingredients in a large dutch oven. Bring to a boil; reduce
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3 qt. chicken broth 2 stalks celery, cut in chunks 1 large onion, quartered 1/2 tsp. salt 1 lb. ground beef 1 1/2 sliced bread, crumbled 1 large egg, lightly beaten 2 tbl. grated Parmesan cheese 1 1/2 tbl. chopped parsley 1/2 tsp. salt 1/4 tsp. ground white pepper 16 oz. can crushed Italian-style tomatoes, undrained 10 oz. pkg. frozen chopped spinach, thawed and drained 2 tbl. grated parmesan cheese 3 tbl. olive oil 2 tbl. lemon juice 2 tsp. dried basil 4 clove garlic, crushed Combine first 5 ingredients in a large dutch oven. Bring to a boil; reduce
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