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Title: Minestrone Soup Categories: Yield: 100 Servings 4 ga WATER; BOILING 2 lb CARROTS FRESH 4 ts GARLIC DEHY GRA 2 lb CELERY FRESH 3 qt TOMATOES # 10 CAN 2 lb CABBAGE WHITE FRESH 2 1/16 lb BEANS GREEN #10 2 lb POTATOES FRENCH FZ 3 7/16 lb BEANS KIDNEY #10 2 lb ONIONS DRY 8 oz PEPPER SWT GRN FRESH 1 1/2 qt MACARONI; 10 LB 1/16 lb SOUP GRAVY BASE BEEF 2 c SALAD OIL; 1 GAL 2 ts PEPPER BLACK 1 LB CN 1. SAUTE' GARLIC AND ONIONS IN SALAD OIL OR SHORTENING UNTIL TENDER. SET ASIDE FOR USE IN STEP 4. 2. STIR SOUP AND GRAVY BASE IN BOILING WATER TO MAKE STOCK. 3. ADD CARROTS AND CELERY. BRING TO A BOIL. COVER; REDU SIMMER 15 MINUTES . 4. ADD SAUTE'ED GARLIC AND ONIONS, PEPPERS, POTATOES, CABBAGE, TOMATOES, GREEN BEANS, KIDNEY BEANS, MACARONI, AD PEPPER; BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES OR UNTIL VEGETABLES ARE TENDER. NOTE: 1. IN STEP 1, 1 OZ (4 TSP-4 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH ONIONS. NOTE: 2. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. NOTE: 3. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 4. IN STEP 2, 4 1/2 GAL BEEF STOCK (RECIPE NO. P-1) RO TURKEY STOCK (RECIPE NO. P-2) MAY BE USED. NOTE: 5. IN STEP 3, 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB CHOPPED CARROTS AND 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY. NOTE: 6. IN STEP 4, 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED PEPPERS; 3 LB 11 OZ FRESH WHITE POTATOES A.P. WILL YIELD 3 LB DICED POTATOES; 2 LB 8 OZ FRESH CABBAGE A.P. WILL YIELD 2 LB CHOPPED CABBAGE. NOTE: 7. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P00701 SERVING SIZE: 1 CUP From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |