---------------------------------------------------------------- From: "David Van Ess" Newsgroups: rec.food.recipes Subject: Collection (3) Hearty Soups Followup-To: rec.food.cooking Date: 7 Nov 1998 07:21:56 -0700 Organization: worldnet.att.net Reply-To: NNTP-Posting-Host: boofura.swcp.com ITALIAN SAUSAGE SOUP DUTCH SPLIT PEA SOUP PASTA E FAGIOLI ITALIAN SAUSAGE SOUP 2 large onions, chopped 2 cloves garlic, minced or pressed 5 c, regular-strength beef broth 1 pound Italian sausage 1 1/2 cup dry red wine 1 can (28 oz) Italian-style tomatoes, broken up 1 Tbsp dry basil 1 Tbsp sugar 1 medium (about 1/3 pound) green bell pepper, stemmed, seeded and chopped 2 medium (about 1/2 pound) zucchini, sliced 1/4" thick 2 cup (5 oz) dry bow-tie pasta, 1 1/2" size 1/2 cup chopped parsley Salt and pepper In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 min. To deglaze, stir in 3 Tbsp water to release browned bits. Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 min. Repeat deglazing step 3 more times until mixture is richly browned. Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 min. Add remaining 4 cup broth. Stir to loosen browned bits. Then add wine, tomatoes and their liquid, basil, sugar, bell pepper, zucchini and pasta. Cover and bring to a boil over high heat. Simmer until pasta is just tender to bite, about 15 min. Serve hot, with parsley and salt and pepper. (If made ahead, let cool, then cover and chill up until next day. Reheat to simmering.) Serves 6 Recipe from: SUNSET MAGAZINE DUTCH SPLIT PEA SOUP 1 pound leeks 1/2 pound sliced bacon, chopped 2 cup peeled, diced celery root, OR chopped celery 1 large (about 1/2 pound) onion, chopped 1/4 cup chopped parsley 1 pound green split peas, sorted and rinsed 1 quart regular-strength chicken broth 1 pound kielbasa, sliced 1/2" thick Cut off and discard though green tops, outer leaves and root ends from the leeks. Split leeks lengthwise and rinse well; slice thinly and set aside. In a 5-6 quart pan over med-high heat, stir bacon often until brown. Transfer bacon with slotted spoon to paper towels, set aside. Discard all but 2 Tbsp fat from pan. To pan, add leeks, celery, onion and chopped parsley. Stir often over med heat until vegetables are limp, about 15 min. Return bacon to pan with split peas, broth and 1 quart water. Bring to a boil over high heat. Cover and simmer until peas are mostly dissolved, about 1 1/2 hours; stir occasionally. Add kielbasa. Stir often until sausage is hot, about 10 min.longer. Serve soup hot. Serves 6-8 Recipe from: SUNSET MAGAZINE PASTA E FAGIOLI 1 1/2 tsp. oil 1 pound ground beef 6 oz. onion, chopped 7 oz. carrots, slivered 7 oz. celery, diced 24 oz. tomatoes, canned, diced 1 cup red kidney beans 1 cup white kidney beans 44 oz. beef stock 1 1/2 tsp. oregano 1 1/4 tsp. pepper 2 1/2 tsp. parsley (fresh, chopped) 3/4 tsp. Tabasco sauce 24 oz. spaghetti sauce 4 oz. dry pasta shell macaroni; or other pasta Saute beef in oil in 6 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 min. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 45 min. Makes 4 1/2 quarts Recipe from: Copykat recipes -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.