I M Q
09-14-2010, 01:26 AM
(A soup to make a meal of!!)
Ingredients:
3 tbsp. Margarine
2 Large Onions (chopped)
2 CLoves Garlic (Minced)
3 quarts of Water
4 Medium-Size Carrots (cut into chunks)
2 Small Potatoes (Peeled and cut into chunks)
1 Can Stewed Tomatoes
2 Small Zucchini (Cut into chunks)
2 Cups Shredded Cabbage
2 Cups Shredded Spinach
1/4 Cup Elbow Macaroni
1/4 Cup Spaghetti (1-inch pieces)
12 Whole Rigatoni Pasta
1/2 tsp each – Pepper, dry basil, oregano, and thyme leaves
4 Tbsp. Instant Beef Bouillon, Salt, and Grated Parmesan cheese
Directions:
Melt margarine in a 6 to 8 quart kettle on medium heat. Add onions and garlic. Cook until “limp.” Stir in water, carrots, potatoes and stewed tomatoes and simmer for 10 minutes. Then add the remaining ingredients. Return to a boil, cover then reduce heat and simmer for 15 minutes or until the vegetables and pasta are fork tender. Season to taste with salt.
To serve, ladle into wide bowls and pass the Parmesan Cheese. This makes about 4 (four) quarts.
http://1x1.notlong.com
Ingredients:
3 tbsp. Margarine
2 Large Onions (chopped)
2 CLoves Garlic (Minced)
3 quarts of Water
4 Medium-Size Carrots (cut into chunks)
2 Small Potatoes (Peeled and cut into chunks)
1 Can Stewed Tomatoes
2 Small Zucchini (Cut into chunks)
2 Cups Shredded Cabbage
2 Cups Shredded Spinach
1/4 Cup Elbow Macaroni
1/4 Cup Spaghetti (1-inch pieces)
12 Whole Rigatoni Pasta
1/2 tsp each – Pepper, dry basil, oregano, and thyme leaves
4 Tbsp. Instant Beef Bouillon, Salt, and Grated Parmesan cheese
Directions:
Melt margarine in a 6 to 8 quart kettle on medium heat. Add onions and garlic. Cook until “limp.” Stir in water, carrots, potatoes and stewed tomatoes and simmer for 10 minutes. Then add the remaining ingredients. Return to a boil, cover then reduce heat and simmer for 15 minutes or until the vegetables and pasta are fork tender. Season to taste with salt.
To serve, ladle into wide bowls and pass the Parmesan Cheese. This makes about 4 (four) quarts.
http://1x1.notlong.com