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Mixed Vegetable And Chicken Soup

Chef.at.Home's picture
Ingredients
  Thinly sliced onions 4 Cup (64 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 3 Tablespoon
  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
  Sugar 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Dried tarragon 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Everyday

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