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Soup Recipe

Basic Soup recipe to serve 8
3X the Soup Recipe serves 20 generously
1/2 pound ground beef
1 large potato, peeled and diced
1 large onion, diced
1 carrot, diced
1 stalk of celery
1, 19oz can of diced tomatoes, undrained
3 cloves of garlic, diced
6 cups of water or chicken stock *
3/4 cup small pasta
1 tsp. dried Italian spices
1, 19oz can red kidney beans, drained
1/2 cup fresh parsley, chopped(optional)
1/3 cup parmesan
Salt and pepper
*Add 1/2 cup of dried chicken soup mix to the water
1 1/2 pounds ground beef
3 large potatoes, peeled and diced
3 large onions, diced
3-5 large carrots, diced
3-5 stalsk celery, diced
2, 28oz cans of diced tomatoes, undrained
9 cloves garlic, diced
18 cups of water or chicken stock*
2 1/2 cups small pasta
3 tsp. Italian spices
3, 19oz cans red kidney beans. drained
1 1/2 cups of parsley, chopped, (optional)
1 cup Parmesan
Salt and pepper
*Add 1 1/2 cups of dried chicken soup mix to the water
  • Put the water in a large pot and bring to a boil.
  • Add chicken soup mix, spices, and vegetables
  • In a large fry pan, cook the meat until browned. 
  • Drain the fat. 
  • Add onions and garlic and cook for 3 minutes.
  • Add to the soup.
  • Simmer for 15 minutes.
  • Add pasta andkidney beans 15 minutes before serving time. 
  • Simmer
Guests will add their own parmesan cheese.  If there are vegetarians, we could brown the meat separately and only add the meat to the soup mix after we’ve taken out a few vegetarian portions. I have also added about 1 pound of frozen corn niblets to the soup.

There is a Lead Cook’s check list.  When you’re checking the bins for what needs replacing, have the recipe and check list on hand.

 



 Last Modified: 28 June,2009