| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Meats, Soups | 10 | Servings |
INGREDIENTS
| 3 | qt | Water |
| 3 | Bay leaves | |
| Poultry seasoning as | ||
| Desired | ||
| Herbs as desired | ||
| 2 | Garlic cloves, minced OR | |
| 1 | t | Minced garlic, bottled |
| 2 | Onions, coarsely chopped | |
| 2 | Celery stalks, in chunks | |
| 3 | lb | Meat, chicken turkey |
| rabbit whatever | ||
| Black peppercorns, a few | ||
| SOUP | ||
| Noodles or pasta as desired | ||
| 3 | Carrots, diced | |
| 2 | Celery stalks, diced | |
| 1 | Spanish onion, diced | |
| 1 | c | Green beans, frozen |
| 1 | c | Potatoes, cubed |
| 1 | c | Mushrooms, sliced |
| Salt & pepper as desired | ||
| Tobasco sauce as desired |
INSTRUCTIONS
Put water in large stock pot and add meat. Add remaining ingredients. Bring to boil and if you have it put a diffuser under pot and keep the heat just below a simmer. This is like a crockpot, but my crockpot is too small. <g> Continue cooking for 4 to 8 hours. Remove meat and allow to cool. Strain Stock and chill if necessary to remove any fat. After removing fat, return to pot. Strip meat from bone and skin. Bring to a boil and add Soup vegetables and pasta to the strained stock. Reduce to a simmer and cook til vegetables are done. Add meat and thicken if desired. Serve with fresh rolls or bread.
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