ravioli soup

Ravioli Soup

Yield: 4 servings

3/4 pound ground beef or Italian sausage
1 can beef broth
1 package cheese ravioli or tortellini - fresh or frozen
1 can green beans, drained
2 green onions, sliced
1 can diced tomatoes with basil, garlic and oregano

In a 5-quart pot, cook meat; drain. Add tomatoes, broth and 1 3/4 cups water; bring to boil. Reduce heat; stir in ravioli and cook according to package directions. Add beans and onions; heat through . Season with pepper and sprinkle with grated parmesan cheese, if desired.

Your aspirations are your possibilities. — Samuel Johnson

Related External Links

• Homegrown Grains: The Key to Food Security : Chelsea Green

cuban black bean soup

Cuban Black Bean Soup (Sopa de Frijol Negro)

1 cup chopped onion
3 cloves garlic, finely chopped
2 tablespoons vegetable oil
1 pound (2 2/3 cups) dried black beans
3 cups beef broth
3 cup water
1 cup finely chopped fully cooked smoked ham
1 cup chopped green bell pepper
1 large tomato, chopped
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
Chopped hardboiled eggs
Chopped scallions

Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add remaining ingredients except chopped eggs and scallions. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer until beans are tender, about 2 hours. Serve with chopped eggs and chopped scallions.

Subdue your appetites, my dears, and youve conquered human nature. — Charles Dickens

Related External Links

• Homegrown Grains: The Key to Food Security : Chelsea Green