Covid 19 Calico Stockpile Soup
One of the many customized recipes I created while learning how to cook again after my Traumatic Brain Injury. I named this one after the Covid 19 Pandemic when I decided to use it as my launch recipe. It feeds a crowd and can be frozen for later. Follow my blog for more recipes in the future by signing up for email notifications. Check out some of my other stories and WELCOME TO THE JOURNEY!
From the Pantry:
24 oz. Jar of your Favorite Pasta Sauce
32 oz. Box of Beef or Vegetable Broth
2 Small Cans Petite Diced Tomatoes
1 Can Kidney Beans – Drained
1 Can Great White Northern Beans – Drained
1 Can Black Beans – Drained
1 Cup Ditalini Pasta – Uncooked (optional)
1/2 tsp. Tabasco Sauce (optional)
Salt & Pepper – To Taste
1- 1.5 Cups Sliced Carrots
1/2 – 1 Cup Chopped Celery
1 Large Onion – Finely Chopped
Meat: (Optional) – Choose One
1/4 – 1.5 lbs. Ground Beef – Browned
1 Cooked Chicken Breast – Shredded or finely diced.
2 Large Cans Chicken – Drained
1 Cup Water
Prepare pasta according to directions on box. Be careful not to overcook. Rinse with cold water and add a little oil to keep pasta from sticking together. Set aside in refrigerator.
Combine all other ingredients in a large 6-8 quart crock pot.
Place on low, covered for 8 -10 hours or overnight.
Add Pasta before serving. Or, cool and add pasta before freezing or serving later.
*I like to limit the ground beef to 1/4 – 1/2 lb.
*Sometimes I omit the pasta or the meat but never both.
*I particularly enjoy this specific shape of pasta but others can be used.
*I often freeze the entire recipe in individual servings for quick lunches/sides.
*This recipe is very forgiving on amounts and options. Have Fun and ENJOY!
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