Soup, December 2019. Buy single issues, books, sketchpads, prints and more at the Stone Soup online. Watch How to Make it Here. The saltier and tarter, the better.
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Ingredients of Soup, December 2019
- Prepare 1/4 cup of soup seasonings see my recipe.
- You need As needed of salt and ground black pepper.
- It’s 1 pound of smoked ham.
- It’s 1 pound of ground sirloin.
- It’s 1/3 pound of chicken breast boneless and skinless.
- It’s 1-1/2 pound of bok-choy.
- It’s 3 of medium sized potatoes Yukon gold.
- You need 3 cups of sliced baby carrots.
- You need 1-1/2 cup of sliced celery.
- You need 1 quart of beef broth.
- It’s 1 teaspoon of salt divided.
- Prepare 1/3 cup of red wine I used Cabernet sauvignon.
- Prepare 15 ounces of canned diced tomatoes.
- Prepare 2 cups of cooked cabbage see note below *.
- It’s 2 cups of leftover cooked rice see note below *.
- It’s To taste of hot sauce optional.
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Soup, December 2019 instructions
- Wash the vegetables. Dice the potatoes and cut the carrots on a bias. Chop the bok-choy and celery..
- Brown the ground sirloin dice the ham and onions..
- To the pot you browned the beef in add the chicken and sauté till no longer pink. Add the salt and pepper. Add the ham and onions to the cooked chicken. Season the onion, with a bit of salt..
- Add the ground beef and season with a bit of salt and garlic. Add the broth and bring to a boil..
- Add the soup seasonings stir in. Add the cooked leftover rice, cabbage, and diced tomatoes. Add the bok-choy and celery, a little at a time to allow it to wilt. When all is added allow to come to a boil. *The cabbage and rice was some extra that wouldn't fit in my recipe The famous nutmeg casserole. *.
- Add the carrots and potatoes. Measure the wine, then add in..
- Simmer till the potatoes and carrots are tender. Serve I hope you enjoy!!!.
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