Mixed Vegetable And Chicken Soup
|Thinly sliced onions||4 Cup (64 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||3 Tablespoon|
|Canned beef broth||87 Ounce (6 Cans, 14 1/2 Ounces Each)|
|Tomato puree||2 Cup (32 tbs)|
|Red wine vinegar||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried tarragon||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Diced green pepper||1 1⁄2 Cup (24 tbs)|
|Diced tomato/Carrots||1 1⁄2 Cup (24 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Cooked mini meatballs||3 Cup (48 tbs)|
|Cooked cubed chicken||3 Cup (48 tbs)|
|Diced fully cooked ham||3 Cup (48 tbs)|
|Smoked kielbasa||10 Ounce, sliced and browned (1 Package)|
|Shredded cheddar cheese/Garbanzo beans/ sour cream / chopped fresh parsley / croutons / popcorn||1 Tablespoon (For Garnish, Choose Three / Four)|
In a large Dutch oven, saute the onions and garlic in butter until tender.
Stir in flour and blend well.
Add broth, puree, vinegar and seasonings; mix well.
Bring to a boil; reduce heat and simmer for 40 minutes.
Add two or three vegetables; simmer for 30 minutes or until tender.
Add to meats; heat through.
Garnish as desired.