Receipies

Publisher: ZZZ Unknown

Page 38

SOUPS
Almost Chicken Soup
From http://www.chetday.com
1 cup yellow split peas, dried 1/2 cup parsnips, grated 1/2 cup carrots, grated 1 bay leave Salt and pepper to taste
Following the directions found on the package, cook the split peas. Halfway through cooking time, add parsnips, carrots, salt, and the bay leave. Simmer with partially covered lid. Remove bay leave before serving. For a golden colour and smoother taste, purée.
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Minestrone Soup
Adapted through creative experimentation
1 cup dried white beans ... soak overnight and cook for 1-2 hours until done. 1 head cabbage chopped. I like mine in big pieces. 1 cup chopped onion 2 Tbsp olive oil 3 carrots chopped 2 white turnips chopped 1 pound can of tomatoes 1 tomato chopped 1/2 cup chopped celery 2 Tbsp chopped parsley 1 clove garlic chopped 1 Tbsp basil (fresh, frozen or dried) Salt and pepper 1 cup of rice pasta: spaghetti or elbow 3 quarts of water
In a large soup pot, fry the cabbage and onion in the oil. Add the rest of the ingredients except the pasta.
Add the water.
Boil for approximately 30 minutes until vegetables are well done. Then add the beans and the rice pasta. Be careful not to overcook the pasta as it will go very
soft ... unless you like it that way!
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