Recipe(tried): A Couple of Tried and True Soup Recipes To Consider - Minestrone Soup and Kielbasa and Vegetable Soup

Becky,
Every year, I hold a "Souper Bowl" Party for family and friends. Here are two of my recipes that always go over well with requests for the recipes.

MINESTRONE SOUP

1/4 cup olive or vegetable oil
1 clove garlic, minced
1/2 cup onion, finely chopped
2 stalks celery, chopped
2 carrots, peeled and diced
1 (16 ounce) can diced tomatoes with liquid
3 beef bouillon cubes
2 cups potatoes, peeled and diced
1 cup cabbage, chopped
3 tablespoons flat-leaf parsley, chopped
2 teaspoons salt, or to taste (I use less)
1/4 teaspoon ground black pepper
1 teaspoon dried marjoram or Italian seasoning
1 cup Ditalini pasta, uncooked
1 can chick peas, drained and rinsed
1 can kidney beans, drained and rinsed
Grated Parmesan cheese for garnishing if desired

In Dutch oven, heat oil. Add onion and celery. Saute until tender.

Add garlic and saute 1 minute. Add tomatoes with liquid, bouillon cubes, potatoes, cabbage, parsley, salt, pepper, marjoram or Italian seasoning and 6 cups water. Bring to a boil. Reduce heat and simmer 20 minutes.

Add Ditalini, chick peas and kidney beans. Return to a boil. Reduce heat and simmer 20 minutes or until pasta is tender.

Serve garnished with Parmesan cheese if desired.

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KIELBASA AND VEGETABLE SOUP

5 slices bacon, diced
2 large leeks (including 2 inches green portions), sliced
4 stalks celery, sliced
6 cloves garlic, minced
1 to 2 teaspoons dried rosemary, crushed
1 (16 ounce) bag baby carrots
1 1/2 pounds parsnips, peeled and cubed
4 KNORR brand vegetable bouillon cubes
10 cups water
4 cups cabbage, coarsely chopped
1 pound kielbasa, halves and cut in slices
salt to taste
ground black pepper to taste

In Dutch oven, fry bacon until crisp. Remove with slotted spoon and set aside. Add leeks and celery to bacon drippings and saute until softened.

Add garlic and rosemary and saute 1 minute. Add carrots, parsnips, bouillon cubes, water, cabbage and kielbasa. Season to taste with salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until vegetable are tender.

Return bacon to soup and heat through.

Both recipes hold well in a slow cooker for serving. Hope this helps.