Wastebasket Soup Recipes

WASTEBASKET SOUP

Steps:

• In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt.
• Bake, uncovered, in a 400 degree F oven for 40 minutes, stirring occasionally.
• Remove from oven.
• Reduce oven temperature to 350 degrees F.
• Carefully stir broth, water, and Italian seasoning into the beef mixture.
• Cover and bake about 1 hour more or until beef is almost tender.
• Stir in beans, tomatoes, carrots, and olives.
• Cover and bake 20 minutes more.
• Stir in zucchini and pasta.
• Cover and bake about 20 minutes more or until pasta is tender.
• Sprinkle each serving with Parmesan cheese, if desired.
• Note: If you can’t find Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.

BASQUE VEGETABLE SOUP

Steps:

• In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.