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COLLECTION: Diverse Soups
1
lb Lean Ground Beef
Olive Oil
1
2
2
1
1
4
1
1
Medium Onion diced
Cloves Garlic
12 oz Cans Whole Tomatoes
12 oz Can Tomato Sauce
8 oz Can Tomato Paste
medium carrots sliced the way you like them
Green Pepper cut up
large can kidney beans drained and rinsed
Instructions:
------------
-
In a large pot saute' the onions and garlic in olive oil, add the ground
beef and cook until brown. add the tomatoes, carrots and green pepper
and simmer for about 20 minutes then add the kidney beans and simmer for
about ten minutes more.
I serve it with garlic bread and a salad, it's great!!!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: zola@hardy.u.washington.edu (reine des tournesols)
Source: Gourmet 4/92, Domain Chandon, Napa Valley, CA
ROASTED EGGPLANT SOUP WITH MOZZARELLA CROUTONS
==============================================
Ingredients:
-
1
1
4
2
3
8
1
3
3
3
8
1
1
3
-----------
.5 lb Japanese eggplant, halved lengthwise
red bell pepper, halved lengthwise and seeded
tblsp extra-virgin olive oil
onions, unpeeled and halved lengthwise
plum tomatoes, halved lengthwise
garlic cloves
tblsp unsalted butter
fresh thyme sprigs, chopped fine
fresh oregano sprigs, chopped fine
fresh basil sprigs, chopped fine
cups chicken broth
bay leaf, crumbled
2
/4 lb
1/4-inch-thick slices of French bread, toasted
goat's milk mozzarella, grated coarsely
Instructions:
-------------
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (17 of 25) [12/17/1999 12:03:43 PM]
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