blue cheese minestrone

Categories
Soup/stew
Yield
1 servings
MeasureIngredient
2 pounds Beef rib bones
2½ quart Water
1 cup Dried cranberry or kidney be
2 pounds Smoked meaty ham hocks, cut
Large carrots, sliced crossw
Large onion, chopped
½ cup Chopped fresh parsley
Clove garlic, minced or mash
1 teaspoon Dry mustard
4 ounces Uncooked lasagne, broken
1 ounce Bleu cheese, crumbled
½ pounds 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. It sounds good to me. Let me know if anyone tries it. Gert Henningsen drkd50a 1/17 6:30 p.m.

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