1 pound bacon, diced
12 ounces chopped onions
2 cloves minced garlic
2 gallons Beef Stock
2 bay leaves
1 teaspoon black pepper
12 ounces cabbage, chopped
12 ounces fresh carrots, diced
12 ounces raw potatoes, chopped
12 ounces celery, chopped
3 ounces fresh spinach, chopped
12 ounces canned cut green beans
2 pounds canned tomatoes, diced
28 ounces canned red beans
2 ounces long spaghetti
3 ounces all-purpose flour
1 cup cold water
1/4 cup parsley, chopped
Servings: 50 / Yield: 3 gallons
1. Fry bacon until crisp. Drain.
2. Sauté onion and garlic in a little bacon fat until tender. Place, with bacon, in a large kettle.
3. Add stock and seasonings. Heat to boiling.
4. Add vegetables and spaghetti. Simmer 45 minutes.
5. Make a smooth paste of the flour and water. Stir into soup. Cook 10 minutes longer.
6. Add parsley just before serving.
1 1/2 oz (3/4 cup) dehydrated onions may be substituted for fresh onions.
12 ounces chopped onions
2 cloves minced garlic
2 gallons Beef Stock
2 bay leaves
1 teaspoon black pepper
12 ounces cabbage, chopped
12 ounces fresh carrots, diced
12 ounces raw potatoes, chopped
12 ounces celery, chopped
3 ounces fresh spinach, chopped
12 ounces canned cut green beans
2 pounds canned tomatoes, diced
28 ounces canned red beans
2 ounces long spaghetti
3 ounces all-purpose flour
1 cup cold water
1/4 cup parsley, chopped
Servings: 50 / Yield: 3 gallons
1. Fry bacon until crisp. Drain.
2. Sauté onion and garlic in a little bacon fat until tender. Place, with bacon, in a large kettle.
3. Add stock and seasonings. Heat to boiling.
4. Add vegetables and spaghetti. Simmer 45 minutes.
5. Make a smooth paste of the flour and water. Stir into soup. Cook 10 minutes longer.
6. Add parsley just before serving.
1 1/2 oz (3/4 cup) dehydrated onions may be substituted for fresh onions.
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