Minestrone, Vegetable Soup & Turkey Rice Soup 

Minestrone 

  • ½ cup dried white navy beans 
  • 3 ½ quarts water 
  • 2 teas. salt 
  • 1 cup diced carrots 
  • 1 cup diced potatoes 
  • 1/3 cup diced celery 
  • 1 1 lb. can tomatoes, undrained 
  • 2 teas. chicken bouillon granules 
  • 1 bay leaf 
  • ½ teas, pepper 
  • 1/8 teas. ground thyme 
  • 1/8 teas. dried basil leaves 
  • 2 Tbsp. melted butter or margarine 
  • 1 cup chopped onion 
  • 1 medium tomato, chopped 
  • 1 Tbsp. dried parsley flakes 
  • 1 clove minced garlic 
  • 1 cup shell macaroni 
  • Parmesan cheese for garnish 

Rinse and drain the beans.  Bring 1 quart of water to a boil in a 5-quart saucepan.  Add the beans and boil for 2 minutes.  Remove the pan from the heat and allow the beans to soak in the hot water for 1 hour.  Drain the beans and return to the saucepan.  Pour 2 ½ quarts of water and 2 teaspoons of salt over the beans.  Simmer the beans in the saucepan, covered, for 1 hour.  Add the carrots, potatoes, celery, can of tomatoes with the juice, chicken bouillon, bay leaf, thyme and basil leaves to the pot.  Cover the saucepan and simmer for one-half hour.  In a skillet sauté the onion, chopped tomato, parsley flakes and garlic in the melted butter or margarine until tender, about 5 minutes.  Add this mixture to the soup and simmer 15 minutes.  Add the shell macaroni and simmer 15-20 minutes, or until tender.  Remove bay leaf.  Sprinkle Parmesan cheese over the bowls of soup when serving. 

Vegetable Soup 

  • 2 lbs. beef shank or neck bones 
  • 2 beef bouillon cubes 
  • 1 bay leaf 
  • 2 teas. seasoned salt 
  • ½ teas. dried thyme leaves 
  • ½ teas. dried savory 
  • 1 teas. Worcestershire sauce 
  • ¼ teas. crushed red pepper 
  • 2 quarts water 
  • 4 carrots diced 
  • 2 stalks celery, diced 
  • 2 medium onions, chopped 
  • 2 potatoes, peeled and diced 
  • 2 cups corn 
  • 1 16 oz. can whole tomatoes, undrained 
  • 1 Tbsp. dried parsley flakes 

Combine the beef, bay leaf, seasoned salt, thyme, savory, Worcestershire sauce, red pepper, bouillon cubes and water in a large stockpot or Dutch oven.  Simmer, covered for 2 hours.  Remove the beef.  Skim the excess fat from the stock. (Stock may be chilled so excess fat can be removed) After removing excess fat add the carrots, celery, onion, potatoes, corn, parsley and canned tomatoes with their juice to the stock.  Simmer the soup, covered for 45 minutes. Remove the meat from the beef bones, cut the meat into cubes. Add the meat to the soup and heat.  Remove bay leaf and serve. 

Turkey Rice Soup 

  • 1 turkey carcass, broken up 
  • 2 chicken bouillon cubes 
  • 3 quarts water 
  • 2 teas. salt 
  • 1 teas. pepper 
  • 2 bay leaves 
  • 2 Tbsp. Worcestershire sauce 
  • 2 cups diced celery 
  • 2 cups diced carrots 
  • 1 cup diced onion 
  • 1 cup long-grain rice 
  • 2 Tbsp. dried parsley flakes 

In a large stockpot combine the turkey carcass, chicken bouillon cubes, water, salt, pepper, bay leaves, and Worcestershire sauce and bring this mixture to a boil.  Reduce heat and simmer, covered, for 1 ½ hours.  Remove carcass and pull off any meat.  Discard the bones.  Add the turkey meat, celery, carrots, and onion to the pot and simmer, covered, for 30 minutes.  Add the rice and parsley flakes to the pot and simmer for an additional 20 minutes.  Remove bay leaves and serve.