MINESTRONE SOUP
- 1/2 Cup dried split peas
- 1 Cup dried kidney beans
- 8 crumbled beef bouillon cubes
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 Tablespoon salt
- 1 teaspoon pepper
- 2 Cups elbow macaroni, wrapped in plastic wrap
Layer the ingredients in the order given into a wide mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient. Attach a gift card with the cooking directions.
COOKING DIRECTIONS:
- 1 jar Minestrone Soup Mix
- 2 pounds sweet italian sausage
- 4 carrots, diced
- 4 stalks celery, diced
- 1 Cup chopped onion
- 2 (28 ounce) cans diced tomatoes
Remove the elbow macaroni from the Ministrone Soup Mix and set aside. Place the balance of the mix in a large soup pot. Add 16 cups of water and simmer for 1 1/2 hours. Remove the skin from the sausage. In a skillet, brown the sausage, breaking it into small pieces. Add the vegetables to the skillet and saute for 3 to 5 minutes. Add the sausage, vegetables and tomatoes to the soup. Bring the soup to a boil, and add the elbow macaroni. Simmer for 30 minutes.
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