• National Soup Month - 4

    From Dave Drum@1:3634/12 to All on Sun Jan 8 15:15:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Tomato Florentine Soup
    Categories: Soups, Vegetables, Poultry, Greens
    Yield: 5 Servings

    28 oz Canned chicken broth
    14 oz Can spinach
    12 oz Red Gold vegetable juice
    8 oz Can Red Gold tomato puree
    1 tb Sugar
    ds Nutmeg
    Salt & fresh ground pepper

    Combine broth, juice and puree in a saucepan over medium
    heat. when hot, but not boiling, add remaining ingredients;
    stirring with a wire whisk.

    Allow to heat gently 30 mins on medium-low until you can't
    stand it any longer.

    Keep hot without letting it boil.

    Freeze leftovers.

    From a starting point given me by Kathy Pitts when I
    mentioned that I really liked the Tomato-Florentine
    Soup at Red Lobster.

    Recipe and MM Format by Dave Drum - 12 July 1998

    Uncle Dirty Dave's Kitchen


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  • From Dave Drum@1:2320/105 to All on Sat Jan 13 16:13:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Stuffed Pepper Soup
    Categories: Beef, Vegetables, Rice, Herbs
    Yield: 6 Servings

    1 lb Coarse ground chuck
    2 lg (to 4) bell peppers; any
    - colour, cored, chopped
    1 c Fine diced onion
    29 oz (2 cans) Red Gold Petite
    - diced tomatoes (w/chilies
    - or plain)
    15 oz Can Red Gold tomato sauce
    14 oz Can Beef broth
    1/4 ts Dried thyme
    1/4 ts Dried sage
    Salt & pepper
    1 c White or Basmati rice

    In a large stock pot brown ground meat. Add pepper
    and onion. Cook until onions are translucent, not
    letting them brown.

    Add tomatoes, tomato sauce, broth, thyme, sage and
    season with salt and pepper. Cover and simmer for 30
    to 45 minutes, until peppers are tender.

    In another saucepan boil 2 cups water, and add rice.
    Cook until rice is tender and then add to soup. Heat
    soup through and serve.

    Uncle Dirty Dave's Kitchen


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