Penn Ave French Provencal Soup
This was my favorite vegetable soup growing up. The best part was that you could up the tomato-cheese factor by adding more of the tomato mixture.
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Preheat: ° | Yield: servings | |
Prep: 0:15 | Wait: 0:00 | Cook: 1:30 |
Ingredients
Soup
- 4 qts Water
- 2 cups sliced Carrots
- 2 cups diced Potatoes
- 2 cups diced Onions
- 1 TBSP Salt
- Simmer 1 hour
- 2 beef bullion cubes
- 1 can Kidney Beans, drained
- 1/2 cup Spaghetti, broken
- Add, simmer 1/2 hour
Tomato Mix
- 1 clove Garlic, crushed
- 1 can Tomato Paste
- 1 1/2 tsp dried Basil
- 1/2 cup grated Parmesan Cheese
- 1/4 cup oil
- Mix together
Stir in tomato mix to taste
Notes
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