"Bring an Ingredient" Soup Recipe

Ingredients

• 4 cups thinly sliced onions
• 1 garlic clove, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 6 cans (14-1/2 ounces each) beef broth
• 2 cups tomato puree
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sugar
• 1/2 teaspoon each dried oregano, tarragon, ground cumin, salt and pepper
• 1/4 to 1/2 teaspoon hot pepper sauce
• VEGETABLES: (choose two or three):
• 1-1/2 cups each diced green pepper, tomato or carrots
• 2 cups sliced fresh mushrooms
• MEATS: (choose two):
• 3 cups cooked mini meatballs
• 3 cups cubed cooked chicken
• 3 cups diced fully cooked ham
• 1 package (10 ounces) smoked kielbasa, sliced and browned
• GARNISH: (choose three or four):
• Shredded cheddar cheese, garbanzo beans, sour cream, minced fresh parsley, croutons or popcorn

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 two meats; heat through. Garnish as desired. Yield: 16-18 servings (4-1/2 quarts).

"Bring an Ingredient" Soup published in Taste of Home December/January 1996, p33