Church Supper Soup
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.
Serve hot to 12 people.
1 pound ground beef 
1 cup diced onion 
1 cup chopped celery 
1 cup chopped carrots 
2 cloves garlic, minced 
1 large (28-ounce) can tomatoes, chopped and undrained 
1 can (15-ounce) can red kidney beans, undrained 
2 cups water 
beef bouillon cubes or concentrate, undiluted, that would dilute to make
5 cups of stock 
1/4 cup parsley, minced 
1 teaspoon salt 
1/2 teaspoon oregano, crushed between your palms 
1/4 teaspoon black pepper 
2 cups shredded cabbage 
1 cup green beans, cut in 1-inch pieces 
1/2 cup small elbow macaroni 
1 Tablespoon pesto (or 1/2 teaspoon dry basil, crushed between your
palms). 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. 
Garnish: Parmesan cheese, freshly grated into a bowl. 
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. 

I'm in my own little world, but thats ok everybody knows me here
Angelique  


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