Joseph M. Montoya Minestrone Soup
"Joseph M. Montoya (Dem N.M.) Watergate cookbook. A New Mexican take on Italian soup. I don't know why you can't add bouillon, and can use frozen hashbrowns, I think."
Original is 10 servings
Ingredients
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- Veggies
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- Garnish
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Nutritional
- Serving Size: 1 (551.5 g)
- Calories 559.1
- Total Fat - 38.6 g
- Saturated Fat - 20 g
- Cholesterol - 229.1 mg
- Sodium - 722.2 mg
- Total Carbohydrate - 29.1 g
- Dietary Fiber - 4.1 g
- Sugars - 3.7 g
- Protein - 24.7 g
- Calcium - 703 mg
- Iron - 6.6 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In large stock pot, heat oil and brown soup bone that you have lightly seasoned.
Step 2
Add water and seasoning.
Step 3
Boil for 1/2 on hour, until meat comes off; the recipe says to remove but I'm leaving in.
Step 4
Add veggies simmer for 90 minutes.
Step 5
Remove soup bone and add spaghetti.
Step 6
Simmer 12 minutes.
Step 7
Season to taste.
Step 8
In bowl add a dot of butter and some cheese.
Step 9
Pour in hot soup.
Tips
No special items needed.
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