Ham Bone and
Vegetable Soup
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1 Ham Bone
3 quarts water
1 lg can tomatoes
3 celery ribs (chopped) |
2 lg. onions (chopped)
1 bunch fresh thyme.
1 bag frozen mixed vegetables |
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Place ham bone in water with tomatoes, celery, onions and thyme.
Bring to boil then lower heat and simmer 1 hour. Add vegetables,
cook briefly, season to taste and serve.
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Broccoli Soup
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1 Stick Butter
1 Cup Flour
1 can chicken stock (48 oz.) |
2 - 10oz. pkgs. frozen broccoli
2 pints light cream |
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melt butter and stir in flour, cook until bubbly stirring constantly.
Slowly add chicken stock whisking constantly. Heat to boil. Add
broccoli and cream. Heat and serve.
* you can substitue fat free evaporated milk for cream
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Hodge-Podge
Soup
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2 lbs. ground beef
1 can ro-tel tomatoes
6 cans of minestrone soup (shop n save makes a great canned minestrone
soup) |
1 can baked beans
1 can whole kernal corn |
Brown ground beef and drain. add tomatoes, soup, beans and corn.
Simmer for 15 minutes and serve.
*you can substitue turkey or veal for ground beef. Try using
flavored tomatoes or beans.
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Pasta in Broth
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1 cup carrots (minced)
1/2 cup chooped celery
1 medium onion
1 tsp minced garlic |
3 cups chicken broth
2 Tblsp fresh parsley
12 oz. of your favorite Magnotto's homemade pasta
Parmesean Cheese |
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Place carrots, celery, garlic and chicken broth in a soup pot,
bring to a boil. Lower heat and simmer 15 minutes. Add your freshly
made magnotto's pasta ( choose from your favorite cut). Cook
until tender, season to taste. add parsley. Served garnished
with parmesean cheese.
* try this recipe with Magnotto's Freshly made cheese tortellini.
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