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Blue Cheese Minestrone
Recipe Submitted by: Mike Bersell
Revised: June 11, 2000

Categories: Soup
Yield: 50 portions
Ingredients Method
20 lb Beef rib bones

6 gal. Water

10 c Dried cranberry or kidney beans

20 lb Smoked meaty ham hocks

20 Large carrots, sliced crosswise

10 Onion, chopped

4 c Chopped fresh parsley

2 bulbs garlic, minced

2 Tbl. Dry mustard

1 lb. fettucine, uncooked, broken

10 oz Bleu cheese, crumbled

5 lb Cabbage, finely shredded

Salt to taste
Place beef bones in kettle, cover with water, bring to a boil, reduce heat, cover, and simmer for 4 hours.

Chill bones and broth and remove fat from surface. Add beans and ham hocks, heat to boiling, reduce heat, cover, and simmer for 2 hrs. more.

Chill and remove fat from surface; remove meat from bones; return meat to soup. Add carrots, onions, parsley, garlic, mustard, fettucine, and bleu cheese. Cover and simmer 2 hours more. Add cabbage; cook 5 mins. or until tender. Taste; add salt if necessary.

* Exported from MasterCook *
 

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