You may also like
Categories:
onions garlic butter all-purpose beef broth tomato puree red wine vinegar Worcestershire sauce sugar oregano tarragon ground cumin salt pepper green peppers tomatoes carrots mushrooms meatballs chicken ham kielbasa Cheddar cheese garbanzo beans sour cream fresh parsley crouton popcorn
Viewed: 93 - Published at: 6 years agoIngredients
- 4 cups thinly sliced onions
- 1 garlic clove, minced
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 84 ounces beef broth (6 cans 14 1/2oz cans)
- 2 cups tomato puree
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 12 teaspoon dried oregano
- 12 teaspoon tarragon
- 12 teaspoon ground cumin
- 12 teaspoon salt
- 12 pepper
- 1 12 cups diced green peppers
- 1 12 cups diced tomatoes
- 1 12 cups diced carrots
- 2 cups sliced fresh mushrooms
- 3 cups cooked mini meatballs
- 3 cups cubed cooked chicken
- 3 cups diced cooked ham
- 10 ounces kielbasa, sliced and browned
- shredded cheddar cheese
- garbanzo beans
- sour cream
- chopped fresh parsley
- crouton
- popcorn
Method
- 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.
