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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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A hearty soup that adapts to all types of variations. Instead of pasta, add rice. Instead of using baby Lima beans, use white kidney beans. Any type of fresh vegetables in season will work great in the soup. This is a LARGE batch but I freeze half for easy dinners later. Ingredients:
1/4 pound salt pork |
1 1/2 cups chopped onion |
1 t. minced fresh garlic |
6 cups chicken broth |
1 cup baby lima beans, drained and rinsed (overnight soaked dried beans) |
2 medium carrots |
1 cup celery |
1 bay leaf |
1 t. dried basil |
1 (14.5 ounce) can stewed tomatoes |
1 cup of chopped baby spinach |
1/2 cup uncooked macaroni pasta |
grated fresh parmesan cheese |
Directions:
1. In a large stock pot or Dutch oven, saute pork, onions and garlic over medium-high heat until lightly browned. Add chicken broth, beans, carrots, celery, bay leaf, and basil. Bring to a boil; reduce heat and simmer 1 1/2 hours. Add in tomatoes, spinach and pasta. Continue simmering 30 minutes or until pasta is cooked. Remove bay leaf. Salt and pepper to taste. Garnish with Parmesan cheese.
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