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Catalog <<
ROMAN HOLIDAY SOUP |
Ingredients
- 1.00 tablespoon Curry powder
- 1.00 cup Canned crushed tomatoes
- 2.00 each Sweet potatoes, peeled,
- Stephen Ceideburg
- 4.00 tablespoon Raisins
- 2.00 each Carrots, cut in thin rounds
- 2.00 cup Canned or homemade beef
- 2.00 tablespoon Olive oil, divided
- 4.00 each Cloves garlic, minced
- 1.00 large Onion, chopped
- 1.00 cup Orzo pasta, cooked according
- 0.50 teaspoon Ground cinnamon
- 0.50 teaspoon Ground cumin
- 1.00 lb Chuck roast, cut into
- Salt and pepper, to taste
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1. In large saucepan saute' onion and carrots in olive oil until
onion is translucent. 2. Add green beans, macaroni, broth and salt.
Bring to boil and simmer about 10 minutes or until veggies are tender
and macaroni is cooked. 3. In medium bowl, combine tomato paste,
garlic, basil and cheese. Slowly whisk in oil. 4. Stir mixture into
stew pot. Dissolve cornstarch in water and stir into soup over medium
heat until soup has thickened slightly. 5. Stir in white beans and
heat through.
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Servings: 6 |
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| ROMAN HOLIDAY SOUP |
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Ingredients: 15
Servings: 6
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