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Blue Cheese Minestrone
2 lb Beef rib bones
2 1/2 qt Water
1 c Dried cranberry or kidney be
2 lb Smoked meaty ham hocks, cut
3 Large carrots, sliced crossw
1 Large onion, chopped
1/2 c Chopped fresh parsley
1 Clove garlic, minced or mash
1 ts Dry mustard
4 oz Uncooked lasagne, broken
1 oz Bleu cheese, crumbled
1/2 lb Cabbage, finely shredded
Salt to taste
Place beef bones in kettle, cover with water, bring to a boil,
reduce heat, cover, and simmer for 4 hours. Chill bones and broth and
remove fat from surface. Add beans and ham hocks, heat to boiling,
reduce heat, cover, and simmer for 2 hrs. more. Chill and remove fat
from surface; remove meat from bones; return meat to soup. Add
carrots, onions, parsley, garlic, mustard, lasagne, and bleu cheese.
Cover and simmer 2 hours more. Add cabbage; cook 5 mins. or until
tender. Taste; add sat if necessary. Makes 8 servings.
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