| 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 |
ts |
Minced garlic (bottled) |
| 2 |
lg |
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
STOCK
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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