This was made for my wife's garden club on Whidbey Island. It got great review. I spend a lot of time developing soup recipes. You might like this one. If you are not cooking for a large goup, you can scale it down. Cheers & halleujah!
INGREDIENTS:
1-1/2 Pounds andville(FRENCH) A COURSE GRAINED SMOKED MEAT MADE USING PORK, ONION, WINE AND SEASONING.
2 ONIONS, CHOPPED
5-7 CARROTS, PELLED AND SLICED
4 GARLIC CLOVES, MINCED
1 CELERIC(CELERY ROOT) FINLY SLICED
1 FENNEL BULD, FINLY SLICED
2 CUPS GREEN BEANS, FRESH OR FROSEN
1 BUNCH SWISS CHARD, CUT INTO BIT SIZE PIECES
3 (14.5OZ) CANS STEWDED TOMATOES
2 (15OZ) CANS TOMATO SAUCE
2(15OZ) CANS CANNELLINI BEANS
3 TABLESPOONS DRIED ITALIAN SEASONING
1 QUART BEEF STOCK
2 TEASPOONS SALT AND 1 TEASPOON FRESH GROUND BLACK PEPPER
1 TABLESPOON MAJORAM LEAVES
3 BAY LEAVES
1 CUP SALSA
2 CUP ELBOW MACARONI, OR ALPHABET PAST OR SHELL PASTA, UNCOOKED
2 CUPS GRATED PARMESAN CHEESE
DIRECTIONS:
1. COMBINE ALL THE INGREDIENTS IN THE CROCK POT EXCEPT PASTA AND PARMESAN CHEESE, AND SWISS CHARD
2 COVER AND COOK 8 - 10 HOURS
3ADD PASTA AND SWISS CHARD THE LAST HOUR OF COOKING.
4 ADD I TABLESPOON GRATED PARMESAN CHEESE TO EACH BOWL.
ENJOY DAN:
Looks good Dan! :)
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