Minestrone for a crowd
100 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small white beans |
| 14 | pounds | Soup bones |
| 4 | 5 lbs stewing beef | |
| Flour for dredging | ||
| Salt and pepper | ||
| ½ | cup | Oil |
| 12 | quarts | Water |
| 3 | 4 bay leaves | |
| 10 | 28oz can tomatoes | |
| 12 | Beef bouillon cubes, or to | |
| Taste | ||
| 8 | Leeks, sliced | |
| 8 | mediums | Onions, chopped |
| 15 | Carrots, sliced | |
| 1 | bunch | Celery, chopped |
| 2 | smalls | Firm cabbages, shredded |
| 1 | cup | Chopped parsley |
| 2 | 3 tbsp oregano AND thyme, or | |
| To taste | ||
| 8 | cups | Macaroni |
| 2 | pounds | Frozen peas |
Directions
Soak bean overnight in hot water, drain. Roast soup bones in a lsow oven until browned. Chop stewing beef into very small pieces, dredge with flour, salt and pepper and then add to oil which has been heated in a large dutch oven. It may be necessary to do this in several batches. Stir beef until brown on all sides. In a very large soup pot (12 gallon) place soup bones, beef, 4 tbsp salt and approx 3 gallons of water. Bay leaves may be added at this time. This should be simmer for about 6 hours or more. At the end of this time, remove the bones and gristle and add the tomatoes, beef bouillon, leeks, onions and carrot and the white beans. Simmer soup for 1-½ to 2 hours. Add celery, cabbage, parsley and herbs, salt an dpepper to taste. Simmer for ½ hour more and then add macaroni and peas and more seasoning if necessary. If soup is extremely thick, you may add up to 4 quarts of hot water with the last vegetables, or at any time if there is a dange or scorching. After the last addition, the soup should again simmer until the macaroni is tender. Again check for seasonings and adjust.
Origin: Homestyle Canadian Classics, Ladies of the Royal Purple.
Shared by: Sharon Stevens, July/95.
From: Sharon Stevens Date: 08-14-95 (00:00) (164) Fido: Home Co